Recipe: Frittata with herbs and goat cheese, a quick veggie dinner

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I forgot to take a picture of this last night, so you'll have to use your imagination. I call it a frittata rather than an omelette because of its stint under the broiler (no flipping), but the nomenclature is up to you.

Quick dinner frittata
serves 6

10 eggs
2 Tbsp prepared pesto sauce
2-4 Tbsp chopped fresh or dried herbs, any mixture you like
salt and pepper to taste
2 Tbsp olive oil
4 oz goat cheese (or any other cheese will do, actually)

Preheat broiler on high.

Mix together eggs, pesto, herbs, salt and pepper until eggs are slightly frothy.

In an ovenproof skillet (i.e. NOT nonstick, and no rubber handle), heat oil. Pour in eggs. As the eggs start to set, lift up the sides of the omelette to let the raw egg run underneath. Keep doing this and tilting the pan until the top of the omelette is wet but not liquid. Remove from stove.

Crumble cheese on top. Put under broiler for 3-5 minutes, until the eggs are set and the cheese is melted. Cut into wedges and serve.