Classic cheese frittata



8 free range eggs
½ cup whole milk or cream
1 tsp Sea salt
Freshly ground pepper
100g 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.
Ballymaloe Relish or Ballymaloe Jalapeno Pepper Relish


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.

1. Preheat your oven to 180ºC or 350ºF.

2.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.

3. 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.

4. 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.

5. Slide onto a warmed plate and cut into slices.

Serve with either Ballymaloe Relish or Ballymaloe Jalapeno Pepper Relish and a green salad.

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