Frittata with cheese and herbs
- May 2014
- Serves 2-4
- Hands-on time 20 min
Just five ingredients (plus a knob of butter) stand in between you and this easy frittata with cheese. It’s the ultimate saviour when you’re really out of ideas.
- Vegetarian recipes
- 16.1g (7.2g saturated)
- 9g (1.4g sugars)
- 40g plain flour
- 100ml whole milk
- 4 large free-range eggs
- 60g mature cheddar or vegetarian alternative, grated
- Bunch each fresh chives and basil
- Small knob of butter
- To serve, soured cream or natural yogurt, rocket or dandelion leaves and extra-virgin olive oil to dress
- Put the flour in a bowl and add the milk gradually, beating vigorously with a fork, then beat in the eggs to make a batter.
- Add the cheese and salt to taste. Snip the chives into small pieces with kitchen scissors and the basil into large pieces, add
to the bowl and mix well. There should be plenty of herbs and the frittata should be quite green.
- Heat the butter in a medium (about 24cm base) non-stick frying pan. Swirl it around the bottom of the pan until sizzling, then pour in the batter.
- Cook over a low heat for about 8 minutes or until the bottom and sides set, then turn the frittata over and slip it back into the pan (see tip). Put back on a low heat for a minute or so, then flip the frittata onto a board. It’s best when it’s still soft and creamy inside. Alternatively, put it under the grill to set the top. Serve it with soured cream or yogurt and small salad leaves such as rocket or dandelion, simply dressed with extra-virgin olive oil, salt and pepper.
To turn the frittata halfway through cooking, cover the frying pan with a large flat plate and invert it, then slide it back into the pan.
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