Ingredients

• 1 tbsp olive oil
• 100g/3½oz spinach leaves
• 5 free-range eggs
• beaten
• salt and freshly ground black pepper
• 75g/2¾oz tagliatelle
• cooked according to packet instructions
• 5 sun-dried tomatoes
• chopped
• 50g/1¾oz Stilton with apricots
• crumbled
• 1 handful fresh flatleaf parsley leaves
• 1 handful fresh basil leaves
• 1 handful chives
• roughly chopped
• 2 tbsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the frittata
• heat the oil in an ovenproof frying pan and cook the spinach until wilted.
• Season the beaten eggs with salt and freshly ground black pepper and add them to the pan
• along with the cooked tagliatelle. Top with the chopped sun-dried tomatoes and crumbled cheese. Cook without stirring for 3-4 minutes.
• Transfer to the oven to cook for a further five minutes
• or until the top is set.
• For the herb salad
• mix the herbs together with the olive oil in a bowl.
• To serve
• slide the frittata out onto a wooden chopping board and pile a handful of the herb salad in the centre.