This vibrant frittata makes delightful use of fresh and seasonal ingredients, the star of which is Norbury Blue cheese from Dorking.
Serve hot for a light meal or cool and add to lunch boxes and picnic hampers.
Delicious!
-
3
tablespoons
milk
-
½ oz
/ 20g
butter
-
½
bunch
of fresh watercress
-
3oz-4oz
/ 75-100g
Norbury Blue Cheese
-
Salt
and
black pepper
-
10
eggs
.
- Whisk the eggs very thoroughly in a large jug, add the milk and season with ¼ teaspoon salt and a good grinding of black pepper.
- Wash the watercress if necessary and pat dry in a clean cloth. Remove the thickest stalks and chop the remaining stalks and leaves very roughly then stir it into the egg mixture.
- Melt the butter in a heavy-based 8 – 9 inch frying pan over a low heat then carefully pour in the mixture. Crumble over the blue cheese and place a lid over the pan, leaving it on a very low heat for approx 10 minutes.
- Once the base of the frittata seems to be set, transfer the pan under the grill to set the top and achieve a little colour.
- The frittata may be served hot, cut into wedges, served with a mixed salad. Alternatively, allow to cool and chill in the fridge to serve cold – ideal for picnic or lunch boxes.
