Frittata all’amatriciana

4 rashers Cromwell bacon, cut into 1cm pieces

2 big handfuls of cherry tomatoes

80g grated pecorino

6 large eggs, cracked and lightly beaten

Freshly ground black pepper

Salt

Rocket

Start the bacon in a cold pan over a medium heat, allowing the fat to render and the bacon to become crispy, about five minutes.

Once crispy, remove from the pan, turn the heat up to high and add the tomatoes, a pinch of salt and good grind of pepper and cook for a minute, just to ever so slightly soften the tomatoes.

Mix the eggs and pecorino before adding to the hot pan and tomatoes, give a quick stir and make sure the tomatoes are evenly distributed. Sprinkle over the crispy bacon and allow to cook through.

Pop the pan in the middle of the table, sprinkle some rocket, a little grating of pecorino and a splash of good olive oil.