In a large non-stick frypan, heat half the olive oil and cook the onions, spring onions and garlic for 5 minutes or until softened. Add the cumin, paprika, herbs and olives and saute for a moment longer until the herb mixture is fragrant.

Beat the eggs well, adding salt and pepper to taste and pour this over the herb mixture. Stir gently and keep mixing the eggs until they begin to set. Sprinkle the grated Edam or Gruyere over the eggs then cover the pan with a well fitting lid and turn the heat down to low. Cook the frittata for about 10 minutes or until the eggs look well cooked around the edges. Carefully lift a corner to ensure that the underside is well cooked. Remove the pan from the heat and sprinkle the fetta or goats cheese over the top. Grill quite close to the heat source for 3 minutes, until the eggs have set and are golden brown and the cheese has softened.

Serve warm or hot, either cut into fingers or for a more substantial meal, serve with a little sour cream and salad.

Per serving: 1645 Calories (kcal); 144g Total Fat; (78% calories from fat); 49g Protein; 40g Carbohydrate; 1496mg Cholesterol; 3675mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 25 Fat; 0 Other Carbohydrates