Fluffy Savoury Egg Frittata recipe

Set the oven fully in advance so the dish goes in hot and the frittata starts rising straight away rather than sitting in a lukewarm oven. If you have a baking tray, warm that too for a steadier, more even heat underneath.

Whisk only until the mixture looks smooth and the tomato paste is no longer streaky; over-whisking can make the eggs less tender. A uniform pale orange colour shows the yoghurt has been properly dispersed.

Tilt the dish after greasing so the fat reaches the corners and sides, which helps prevent sticking when the custard expands. Use a shallow dish rather than a deep one so the centre cooks through before the top dries out.

Look for a slight wobble in the middle rather than a liquid slosh, as carryover heat will finish the set after it comes out. If the top is colouring too fast, loosely cover with foil to stop it catching before the centre firms.

Resting lets the steam settle so the slices hold together and do not collapse when cut. Use a sharp knife after the brief stand, wiping the blade between slices for neat edges.