Cheese Frittata
This recipe is so quick and easy you can have it on the table very fast but it is still versatile enough to add extras and change it completely by different herbs or cheeses, adding a chutney to serve or as a main with veggies or green salad.
If you have more people then add more to your frittata and serve with vegetable dishes and salads to extend it.
To serve 2
- Beat or whisk 4 large eggs or 6 small bantam eggs (organic or free range best)
- Heat olive oil (about 2 tablespoons, more or less according to size your your pan, heavy based pan best so it will not burn.
- Add salt and pepper to taste
- Pour into hot pan
- When Frittata is set on the base add sliced cheese, sprinkle herbs
- Set under the grill to puff up and brown
We like this served with a peach chutney, or tangy Tamarillo or Tomato salsa, crisp French Baguette and a green salad
I use a Magic Bullet to quickly whisk it up and have it cooking in minutes
Extras to add to expand the recipe or make it a more satisfying meal
Cooked potato, pumpkin, beans, peas, celery, mushrooms, egg plant, zucchini and practically anything else you may have on hand or in the garden.
Serve with baked potato crisps and a glass of your favourite wine
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