Go Back

Herbs and cheese frittata

This herbs and cheese frittata is indulgent and very filling - ideal for a special brunch or lunch. Or cut it up into little bites and serve them with drinks as appetizers or nibbles. This herby frittata is very easy to make, but do use a large frying pan!  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: French, Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs lightly beaten
  • 200 g grated Gruyere cheese
  • 50 g Parmesan cheese grated
  • 50 ml of milk
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped basil
  • 1 Tbsp chopped oregano
  • 3 Tbsp olive oil
  • 2 spring onions chopped
  • Rocket or watercress salad
  • Salt and pepper

Method
 

  1. Mix the milk, eggs, grated cheeses and chopped herbs in a bowl. Season with salt and pepper.
  2. Heat half of the oil in a large frying pan and fry the spring onion until soft, then add to the egg mixture.
  3. Heat the remaining oil and pour in the egg mixture. Allow to cook at a low temperature until the surface is jelly-like. Garnish with a few herbs leaves, then put the cover on. Let it steam for a couple of minutes.
  4. When the surface looks cooked through, transfer the frittata onto a plate.
  5. Slice it like a cake or cut it into little, bite-size cubes. Serve it with rocket or watercress.