Oven-baked frittata

I’ve always wanted to cook a frittata, but for some obscure reason, never have. This months GFM inspired me with thier oven-baked frittata. By god, does gruyere cheese smell of sweaty socks!

I really really enjoyed it and hubbie has taken the left overs for his lunch today.

Oven-baked frittata
serves 4

1 tbsp olive oil
1 medium sized courgette, diced
1 red pepper diced
100ml milk
1 tbsp cornflour
4 eggs
100ml single cream
50g gruyere, grated

1) Heat oven to 220oc . Heat oil in a pan and cook courgette and peppers until just softened. Allow to cool. Blend the cornflower with a bit of milk, then add the rest of the milk, eggs, cream. Season with salt and pepper. Whisk until smooth. Mix in grated cheese.

2) line 8in x 8in baking tin with baking parchment. Pour in the batter, then sprinkle the cooked veg over the batter. Bake for 20 min until firm and golden. Can be eaten warm or cold.

On a different domestic front, yesterday I decided to try and teach myself to crochet. Hmmm, well considering it is meant to be easier than knitting, I dread to think how hard knitting is!

Post Author: Jules

Freelance food geek who's passionate about food education.

6 thoughts on “Oven-baked frittata

    Veg Plot Swap « Butcher, Baker

    (August 8, 2010 - 3:56 pm)

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    (December 19, 2010 - 4:32 pm)

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    (July 6, 2011 - 11:23 am)

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    Christmas Nibbles » Butcher, Baker

    (November 30, 2012 - 10:08 pm)

    […] Ham & Mushroom Frittatas Either make one large frittata and slice into bitesized pieces or bake in silicone cake cases for […]

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