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Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a small glass ovenproof dish (8x12cm) with parchment paper.
Crack the eggs into a bowl and whisk to break up.
Add all remaining ingredients and stir to combine.
Pour the mixture into your prepared baking dish and bake for 16–18 minutes, until mostly set. A slight jiggle is fine, as they will continue to cook further in the residual heat. If any parts look very runny, use a knife to gently cut through the frittata so the uncooked mixture can mingle with the cooked, then return to the oven for 30 seconds to 1 minute.