Instructions

1. Lightly whisk the eggs in a bowl with a couple of pinches of salt until just combined. Do not overbeat.
2. Heat the olive oil in a medium, non-stick frying pan over medium heat.
3. Add the scallops in a single layer. Cook for about 1 minute, then turn them over and cook for another 30 seconds. They should be just opaque - avoid overcooking.
4. Reduce the heat slightly and pour the whisked eggs evenly over the scallops, tilting the pan if needed so the mixture spreads evenly.
5. When the surface of the frittata is about half set, nestle in the mini mozzarella balls and arrange the sun-blushed tomatoes evenly over the top. Sprinkle with a pinch of Italian herbs.
6. Cover the pan with a lid and cook gently for about 5 minutes, until the eggs are set.
7. If you would like a golden top, place the pan briefly under a preheated grill for 1–2 minutes. Keep a close eye on it to prevent burning.
8. Slide the frittata onto a serving plate and garnish with wild rocket, pea shoots or sprouted leaves.
9. Cut into wedges or small squares and serve warm or at room temperature.