Instructions

1. Turn on the grill.
2. Dice the bacon and slice the goat cheese 5mm thick.
3. Melt the butter in an oven-proof saucepan and fry the bacon until crisp. Add the peas and cook for 1-2 minutes more.
4. Add the chopped basil leaves and pour over the eggs, tilt the pan to spread the egg evenly. When the egg is jelly-like, place the goat cheese slices on top. Season to taste and sprinkle some grated Parmesan cheese on top.
5. Put the pan under the grill for 2-3 minutes until the cheese is golden and starts to melt.
6. Slice the frittata into wedges and serve with crusty bread.