Frittata

Description

The dish can be prepared in a single tin or made as individual portions in muffin tins, ramekins or small pie dishes. It’s delicious served warm or cold, making it ideal for picnics or lunch boxes.

Serves ~4

Ingredients

• 2 tsp olive, sunflower or vegetable oil, for greasing
• 6+ large free-range eggs
• 50-100ml milk or cream
• handful grated cheddar or crumbled feta
• freshly ground black pepper
• 1 tbsp chopped fresh herbs such as parsley or chives (optional)
• 10 cherry tomatoes (can be left whole or halved)
• handful frozen peas, sweetcorn or both, defrosted

Other Additions

• fresh tomatoes, chopped
• red pepper, chopped
• broccoli, chopped into small florets
• potatoes, leek, onions, mushrooms (fried first)

Method

• Fry up any ingredients that need it
• Preheat the oven to 180C
• Rub the oil over the inside of a 20cm square oven-proof dish or 6-hole muffin tin with kitchen roll or a pastry brush
• Break the eggs one by one into the bowl
• Add the milk or cream to the eggs and whisk until light and fluffy
• Stir in half of the grated cheese and a little ground black pepper, plus herbs if using
• Place the vegetables into the oven-proof dish
• Pour the egg and cheese mixture over the vegetables
• Sprinkle the remaining cheese on top
• Bake in the oven until golden-brown and set - how long depends on size
• Check the centre is cooked by inserting a sharp knife - if still loose, return to the oven until fully set