Taken from page 194 of Morgan McGlynn's new book: The Modern Cheesemaker: Making and cooking with cheeses at home.
Bursting with flavour and colour, this Cheddar and Veggie Frittata makes for a simple yet delicious lunch.The combination of eggy custard and cheddar cheese is a perfect base for the vegetables which include the new seasons asparagus.
Ingredients
- 200g (7oz) waxy new potatoes, cut into quarters
- 100g ( 3 1⁄2oz) asparagus, chopped
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 50g (1 3⁄4oz) cherry tomatoes, sliced
- 1 red (bell) pepper, deseeded and thinly sliced
- 6 eggs
- 50g (1 3⁄4oz) Quicke's Extra Mature or Vintage Clothbound Cheddar
- 2 tbsp double (heavy) cream
- Salt and freshly ground black pepper
Method
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Cook the new potatoes in a pan of boiling water for about 5 minutes until tender. Add the asparagus and continue to cook for 1 minute, then drain and leave to cool.
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Heat the olive oil in a non-stick heatproof frying pan (skillet). Add the onion and cook until golden brown, then add the tomatoes and peppers and cook until softened.
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Preheat the grill (broiler) to high.
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In a jug (large measuring cup), mix the eggs, half the cheese, the cream and a pinch of salt and pepper. Pour the mixture over the onions, red (bell) pepper and tomatoes, then add the asparagus and potatoes.
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Sprinkle over the remaining cheese and cook under the grill (broiler) for 5–10 minutes until golden and cooked through. Serve with lamb’s lettuce.
Extracted from The Modern Cheesemaker by Morgan McGlynn, published by White Lion Publishing. Get The Modern Cheesemaker for £15 (RRP £25) with WHSmith.co.uk by using code CHEESE19 at checkout.
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