Put the pasta on to cook.   Meanwhile prepare the greens by shredding the leaves and cutting the broccoli stalks lengthwise.    Place in a colander and rinse, then wilt by pouring a kettle of boiling water over them.    Crack the eggs into a bowl and lightly whisk, add pepper and salt to taste.    When the pasta is cooked drain, cool by rinsing in water, return to the saucepan and add a little oil and stir well (this prevents it sticking together).   Add the pasta, greens (reserving some broccoli stalks), 2/3 of the cheese to the eggs and stir well.

Warm a frying pan,  add a glug of olive oil,  pour in the egg mixture and cook slowly over a low heat without stirring.   Arrange the remaining broccoli and goat's cheese on top of the egg mix.     Leave to cook for about 5 to 10 minutes until the eggs start to solidify.   Finish cooking under the grill.    When cooked the fritatta will have puffed up and have started to brown.

Leave to set for a few minutes and then carefully slide onto a plate.    Serve warm.