Classic cheese frittata with Ballymaloe Relish

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Ballymaloe Relish is a delicious tomato relish that tastefully transforms the simplest of sandwiches, cheeses, pastries, cold meats, burgers and gourmet sausages. Our small family company produces this with 100% Natural Ingredients.

Classic Cheese Frittata


8 free range eggs
½ cup whole milk or cream
1 tsp Sea salt
Freshly ground pepper
½ cup grated cheddar cheese
½ cup freshly chopped herbs (one of or a mix of parsley, chives, oregano and thyme)
1 tsp olive oil
Ballymaloe Original Relish
Optional extra; Ham or crispy bacon pieces.


This is an easy and healthy lunch or starter option that you can add a varieties of toppings to and can be served hot or cold.

Preheat your oven to 180ºC or 350ºF. In a large bowl, lightly whisk the eggs together just to break them up. Add the cream, salt and pepper and whisk to blend. Now add your cheese and fresh herbs. Heat the oil in an oven-proof pan on a medium heat. When the oil is foaming, pour in the egg and cheese mixture and turn the heat down to low. Cook for 3-4 minutes or until the frittata is a light golden colour underneath, then place in the oven and cook for 8-10 minutes or until golden on top and just set in the centre. Slide onto a warmed plate and cut into slices. Serve with Ballymaloe Relish and a light side salad.

The Story of Ballymaloe

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Ballymaloe House was started in the 1960’s as a country guest house and restaurant by Myrtle Allen, who soon became known for producing outstanding quality home grown food and warm hospitality. Yasmin, a daughter of Myrtle started producing one of Ballymaloe’s favourite recipes Ballymaloe Relish for shops and restaurants in 1990 and within a few years it became a favourite in Irish households. Yasmin and her family still produce Ballymaloe Relish in our specially designed Kitchens in Little Island, Co. Cork.

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