West Country Farmhouse Cheddar Frittata
By British Cheese Board
Published on 04 December 2018
Enjoy this frittata hot with salad or vegetables - or serve it cold for a picnic or packed lunch.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of fresh herbs such as thyme, parsley or chives
- 1 bunch of spring onions, chopped
- 100 g of roasted red peppers, drained from the jar and chopped
- 1 pinch of ground black pepper
- 1 bag of salad, to serve
- 100 g of pasta shapes, (such as penne, macaroni or farfalle)
- 15 g of butter
- 6 eggs
- 4 tbsp of milk
- 100 g of mature cheddar
Method
Step 1
Cook the pasta in boiling water for 8-10 minutes, until just tender. Rinse with cold water and drain thoroughly.Step 2
Melt the butter in a large non-stick frying pan and gently fry the spring onions for 3-4 minutes, then add the pasta and peppers, stirring them through.Step 3
Preheat the grill. Beat the eggs, milk and herbs together, season, then pour into the frying pan. Sprinkle the cheese over the top. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes, then slice into wedges. Serve hot, warm or cold, with salad.Step 4
Cook's tip: use cooked sliced new potatoes instead of pasta - you'll need about 300g.