Classic Cheese Frittata
- Cooking Time: 40mins
- Serves: 2/4
- Allergens: egg, dairy
Frittata is one of those dishes that is easy to make but can pack real flavour with the right herbs and the addition of some strong cheese. This recipe uses a variety of fresh herbs, but if you don’t have any to hand dried oregano and thyme could substitute. Fresh is of course best. For a little more heat, serve with Ballymaloe Pepper Relish.
- 8 large, free-range eggs
- 120ml whole milk or cream
- 1tsp cream or all-purpose flour (optional)
- Salt to taste (use less if your cheese is salty)
- Freshly ground black pepper
- 70g grated cheese (Parmesan, an aged Cheddar or even an aged goat’s milk cheese)
- ½ cup of chopped fresh herbs
- 1 tsp olive oil
- Ballymaloe Original Relish or Ballymaloe Pepper Relish
- Preheat your oven to 180⁰C.
- In a large bowl, lightly whisk the eggs together (just enough to break them up).
- Add the cream, flour (if using) and salt and pepper and whisk to blend.
- Add your cheese and fresh herbs (taste- fry off a small amount to taste), adjust seasoning if necessary.
- Heat the oil in a 10 inch non-stick oven-proof pan on a medium heat.
- When hot, add the egg mixture to the pan, cover with a lid and let it cook until the eggs are lightly set around the edges (approximately 10-12 minutes.)
- Remove the lid and put your pan in the oven.
- Bake the frittata for 15 minutes, until the top is puffed and golden and the egg is fully set.
- Slide the frittata out of the pan onto a cutting board and let it rest for 5 minutes.
- For a main course for four people, simply cut into four slices
- Serve with Ballymaloe Original Relish or Ballymaloe Pepper Relish and a green salad.