Classic Cheese Frittata with Ballymaloe Relish
It's a simple summery staple - the Classic Cheese Frittata. Serve with Ballymaloe Country Relish or Ballymaloe Jalapeno Pepper Relish and a green salad.
Serves: 2-4 people
- 8 large eggs, free range if possible
- 1/2 cup whole milk or cream
- 1 tsp cream or all purpose flour optional
- 1—1 1/2 tsp salt to taste (use less if your cheese is salty)
- Freshly ground black pepper
- 1/2 cup grated cheese, such as parmesan or an aged cheddar or an aged goat’s milk cheese
- 1/2 cup of chopped fresh herbs, we generally use parsley, chives, oregano and thyme, but use whatever’s on hand!
- 1 tsp olive oil
- Ballymaloe Country Relish or Ballymaloe Jalapeno Pepper Relish
- Preheat your oven to 180ºC or 350ºF. In a large bowl, lightly whisk the eggs together just to break them up. Add the cream, flour (if using) and salt and pepper and whisk to blend. Now add your cheese and fresh herbs.
- Heat the oil in a 10inch non-stick oven-proof pan on a medium heat. When hot, add the egg mixture to the pan, cover with a lid and let cook until the eggs are lightly set around the edges, 10—12 minutes. Remove the lid and put your pan in the oven.
- Bake the frittata about 25—30 minutes, until the top is puffed and golden. It goes tough if it is overcooked, so it is best when it is still a bit squiggly in the middle. Slide the frittata out of the pan onto a cutting board and let rest 10 minutes. For canapes, cut the frittata into small 1X1 inch squares.
- For a main course for four people, simply cut it into four slices.