Instructions

1. Mix the milk, eggs, grated cheeses and chopped herbs in a bowl. Season with salt and pepper.
2. Heat half of the oil in a large frying pan and fry the spring onion until soft, then add to the egg mixture.
3. Heat the remaining oil and pour in the egg mixture. Allow to cook at a low temperature until the surface is jelly-like. Garnish with a few herbs leaves, then put the cover on. Let it steam for a couple of minutes.
4. When the surface looks cooked through, transfer the frittata onto a plate.
5. Slice it like a cake or cut it into little, bite-size cubes. Serve it with rocket or watercress.