I made myself a rather nice frittata. It took 4 eggs, whisked up with half a cup of goats’ milk, two big spoons of yoghurt and some cream. I put in bacon pieces, chopped red and green peppers and onion, plus seasoning. Crucially I lined the oven with a piece of baking parchment cut to size, because frittata famously stick hard otherwise. I baked it for 30 minutes in a 170 fan oven, covering it in foil for the last 10 minutes. It had just the right fluffy texture.