This is a quick, single-serve frittata and can be made almost as quickly as a pancake.
extra virgin olive oil
salt and pepper
dozen or so cooked and peeled school prawns
two or three chopped sprigs of thyme
roughly sliced rocket leaves
Heat a little extra virgin olive oil in a skillet until it is just smoking. Beat two eggs lightly, season with salt and pepper and pour into the pan. The frittata should spread over the pan quite thinly and only take a minute to cook. Remove from heat and distribute a dozen or so cooked and peeled school prawns onto the egg. Sprinkle two or three chopped sprigs of thyme on top.
Transfer to a plate - it should slide easily out of the pan with the help of a fish slice - and finish with roughly sliced rocket leaves.