Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
50 ml milk
salt and ground black pepper
2 tblsp chopped chives or parsley
110 g gruyère cheese (grated)
25 g butter
You will need: 25cm (10in) diameter ovenproof frying pan
Preheat the grill on a medium setting.
Break the eggs into a bowl and whisk together with the milk, seasoning with salt and pepper. Next gently mix in the herbs and grated cheese.
Place a large non-stick frying pan on a medium heat. Add the butter and when it has melted and starts to foam, add the egg mixture to the hot pan. Using a wooden spoon, scrape the cooked mixture from the bottom, from the outside in, filling its space with liquid egg by gently tilting the pan.
Do this 5–6 times, then allow the mixture to cook for a further 2–3 minutes or until the bottom of the frittata is golden – you can tell this by lifting it slightly up at the edge using a palette knife or fish slice.
Take the pan off the heat and place under the grill, making sure that you leave a gap of a few centimetres between the frittata and the grill element. Continue cooking for a few minutes until the mixture has fluffed up nicely and is beginning to turn golden brown on top, by which stage the frittata will have cooked through to the centre.
Using a palette knife or fish slice, loosen the edges and slide onto a plate. Serve immediately or allow to cool to room temperature.
Mixed Leaf Salad:
Mixed leaf/rocket salad, dressed with a squeeze of lemon juice, drizzling of honey and a sprinkling of salt and pepper.
The salad would work well dressed then served on top of the frittata.