This takes minimal effort to throw together, but is utterly wonderful eaten hot for lunch, or as cold leftovers for a couple of days (if it lasts that long!) You can play around with what you put in the frittata, using whichever greens you have to hand; add some fried lardons or chorizo if you wish, or slice up some roasted red peppers from a jar and lay them on top of the frittata before transferring the pan to the oven. You’ll need an oven-proof frying pan with a lid and it must be non-stick so you can slide the frittata out with ease.
- Heat a large non-stick frying pan over a medium heat, add the olive oil. Add the onion and cook for about 10 to 15 minutes until it is soft and lightly golden, but do not let it burn.
- Heat oven to 190℃ (170℃ fan).
- In a large bowl, whisk the eggs, flour and cream by hand and season with ¾ teaspoon 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 minutes until a ring about 1 to 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 minutes until it is just set - you can turn on the grill for the last 1 to 2 minutes 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 minutes. 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.
Comté Recipe 2021 © Laura Pope 2021