This is a very summery, slightly spicy dish which can be eaten hot or cold, as a main course or part of a buffet. 

Frittata is an Italian dish similar to the Spanish tortilla, and just as varied in the ingredients it combines with eggs. 

Very straightforward to make, it can even be cooked a day in advance and kept in the fridge. Good with salad and new potatoes. 

The quantities given here are good for four servings as a main course, or eight to 12 decent slices on a buffet. 

The three alternative herbs will produce different flavours, of course, but each goes well in this frittata. 

You can use sunflower or rapeseed oil if olive oil would leave you contemplating the void where your cash should be. 

You will need a frying pan, preferably non-stick, which can be transferred to the oven — in other words one with either a removable handle, no handle at all, or a metal handle of appropriate length.

• 6 eggs
• Tsp whole cumin seeds
• Tbsp minced fresh coriander leaf (use basil or parsley if you can’t get coriander)
• 1oz/55g stoned black olives, chopped small
• Clove garlic
• Tbsp dry white wine
• Salt and freshly ground black pepper, to taste
• Olive oil

Preheat the oven to 325ºF/160C/mark 3. 

Beat the eggs together with the cumin seeds and seasoning. 

Add the white wine and beat it in, then do the same with the chopped olives and coriander or parsley, mixing well. 

Finally, crush the garlic and add that, again mixing well. 

Heat the oil in a frying pan (of a kind which can be transferred to the oven — see above) over a low-medium heat and pour in the egg mixture. 

Cook for 10 minutes over the low heat and then transfer to the oven for a further 20 minutes. 

It should be cooked through but not leathery, so test it with a fork to gage the consistency. 

Run a spatula under the frittata and remove from the pan to serve.