A frittata is a sort of posh Italian omelette and you can use almost any ingredients you like. As long as you have eggs you have a frittata.
- 4 free range organic eggs
- 1 tbsp of milk or cream
- 1 tbsp of freshly grated Parmesan
- About 8 basil leaves, washed and torn
- About 6 mint leaves, washed and torn
- About 8 parsley leaves, washed and torn
- Salt and freshly cracked pepper
- 20g good quality butter
- 4 slices prosciutto
- 2 tbsp of goat’s curd cheese, or cream cheese
- Extra virgin olive oil (optional)
Break the eggs into a mixing bowl along with the cream (or milk), Parmesan, herbs, and season with salt and pepper. Give it a quick whisk with a fork.
Melt the butter in an ovenproof pan over a high heat. Once the butter has melted and is starting to brown a little pour in the whisked eggs and herbs and allow the eggs to cook a little before putting the pan into the oven or under a grill to finish cooking the top of the frittata.
Once the frittata is cooked use a spatula to transfer it to a plate.
Lay the prosciutto over the frittata followed by a dollop of the goat's curd. Finish with cracked pepper and a little of your best olive oil and serve immediately.
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