Comté frittata with summer vegetables
Author: Laura Pope
- 1 tbsp light olive oil
- 1 onion, sliced thinly
- 8 large free-range eggs
- 1 tbsp plain flour
- 115ml single cream
- 25g soft herbs, e.g. parsley, basil, dill, chives or mint, leaves roughly chopped
- 200g medium Comté (12 to 18-month) - 150g grated and 50g cut into long matchsticks
- knob of butter
- seasonal vegetables, cooked, e.g. a few spears of griddled asparagus or charred slices of courgette
- Optional: roasted red pepper, sliced into strips; fried lardons or chorizo; sliced ham
- Heat a large non-stick frying pan over a medium heat, add the olive oil.
- Add the onion and cook for about 10-15 mins until it is soft and lightly golden, but do not let it burn. Heat oven to 190C/170C fan/Gas 3.
- In a large bowl, whisk the eggs, flour and cream by hand and season with ¾ tsp of fine salt and a few grinds of black pepper.
- Mix in the herbs and the grated Comté.
- Add the onion to the egg mixture and stir it in.
- Return the frying pan to the hob on a medium-high heat, add a knob of butter and, once it is foaming, pour in the egg mixture. Lay over the green vegetables and, if you are using them, the peppers, lardons, chorizo or ham. Cover with the lid and cook for 5 mins until a ring about 1-2cm thick around the edge of the pan is set, but still runny in the middle.
- Scatter the sticks of Comté over the top of the frittata and put it in the centre of the oven, uncovered, for about 6 mins until it is just set - you can turn on the grill for the last 1-2 mins to brown the top if necessary, but watch it carefully so it does not burn.
- Remove the pan from the oven and let it sit for 5 mins.
- Carefully slide the frittata out of the pan (do not flip it over) onto a large plate or serving board and slice it into wedges.
- Serve warm, or it is wonderful for a picnic once it has been refrigerated.