This frittata pretty much covers all your bases. It could be breakfast, brunch, lunch or dinner – or even the perfect picnic partner. Packed with mushrooms, cheesy goodness, and freshly chopped herbs, it’s sure to please friends and family.
4
30 min
Cheese & Herb Frittata
Method
- Preheat your oven grill to high.
- Heat 1 tablespoon of olive oil in the frying pan on a medium heat. Add the mushrooms and onion and sauté for 6-8 minutes until softened.
- In a bowl, whisk together the eggs and cream. Add a pinch each of salt and pepper then mix in the grated Anchor Tasty and the chopped herbs.
- Pour the egg mixture into the pan, making sure it fills it right the way around, then crumble up the Anchor Edam cheese and dot it all over the top of the frittata.
- Cook in the pan on a medium heat for 5 minutes, then place under the grill for a further 4-5 minutes or until the frittata is golden brown and the egg is cooked.
- Slide the frittata out of the pan onto a board or platter and serve warm.
- If you’re taking it on a picnic, allow it to cool completely before slicing and storing in an airtight container.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
