Preheat the oven to 190°C fan/210°C/410°F/Gas mark 6½.
Combine all the ingredients in a large bowl, except the feta and the herbs reserved for a garnish.
Tear off a piece of parchment approximately 50cm long. Scrunch it up into a tight ball, then open it out and smooth it flat again. You’ll now be able to mould the parchment into a 20cm cake tin. Make sure it extends at least 2cm beyond the rim and press it right into the corners.
Pour the frittata mixture into the lined tin and crumble the feta over the top. Place the tin on a baking tray (in case of any leakage) and bake in the hot oven for 30–40 minutes until the frittata is set and golden.
Remove the frittata from the oven and leave to cool in the tin. Once completely cool, lift the frittata out of the tin, remove the parchment and place on a wire rack for at least 1 hour until totally cold. The frittata will firm up as it cools.
Garnish with the reserved herbs before slicing and serving.
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