Cheese and herb frittata
Serves 4
Preheat the broiler to its highest setting. Whisk together 8 eggs in a large bowl. Season with salt and pepper. Stir in a handful of fresh flat-leaf parsley, finely chopped, and a few finely chopped fresh tarragon leaves.
Add 4½oz (125g) grated Gruyère cheese, and stir to combine. Melt 4 tablespoons butter in a nonstick frying pan about 8in (20cm) in diameter. When the butter begins to foam, pour in the egg mixture, and reduce the heat to low.
Swirl the egg mixture around the pan so that it runs toward the edges, and cook for 10–12 minutes, until the bottom is set and slightly brown; the top will still be runny.
Then place the pan under the hot broiler for a couple of minutes, watching closely, and remove as soon as the top of the frittata is set. Let stand for a few minutes, then run a knife around the edge, and slide the frittata onto a plate. Cut into wedges and serve.
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