White cheese is a perfect addition to a frittata: it adds to the soft creaminess and brings a lot of savoury flavor.
Frittata is perfect tapas, too. Cut the cooled frittata into cubes and serve with cocktail sticks.
Greek style frittata is one of my personal favourites. White cheese that is flavoured with basil and oregano, together with bell peppers, red onions and tomatoes, work just as perfectly here as they do in a Greek salad. You may add your favourite kind of olives, too. Just be careful with adding salt then. Enjoy it warm with a nice green salad and pack the rest – if there is any – for a cold lunch to take to work.Instructions:
Preheat the oven to 200°. Use an oven-proof dish or frying pan, cast iron pan works ideally for this. Heat the oil on the pan and gently fry the diced onions and bell peppers until onions are soft. Stir the egg whites and yolks gently, do not beat because that only causes the frittata to rise in the oven…and then come down flat as a pancake. Mix the cream or milk with the eggs and season with black pepper. Add also salt if you prefer but remember that cheese brings saltiness to the food as well. Pour the mixture on top of the onions and bell peppers. Scatter the white cheese cubes on top along with the tomatoes.
Cook the frittata on a low-medium temperature until the edges begin to set, about 5 min. Pop the pan into oven then and bake for 10-15 minutes, until eggs are just set. Don’t overbake or you lose that soft creamy texture. Sprinkle with flat leaf parsley.
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