Herby Frittata
Enjoy this fittata recipe while the sun is shining and the veg plot is bursting with homegrown goodness for added flavour.
Ingredients
- 1 Bunch of Spring Onion
- 50g Herbs (e.g. mint, chives and parsley)
- 12 Eggs
- 250g Yeo Valley Organic Mature Cheddar Cheese
- 4 tbsp Yeo Valley Organic Greek Yogurt
- 1 Lemon, zest and juice
- Pumpkin, to sprinkle on top
- Salt and pepper, to garnish
Try it with...
Method
- Heat the oven to 140°C and line an oven-proof frying pan (or a baking dish) with parchment paper.
- Remove the root and green end from the spring onion and thinly slice.
- Pick, wash and finely chop the herbs.
- Add the eggs to a mixing bowl and whisk to combine them.
- Add the grated cheese, yogurt and lemon juice and zest.
- Season with salt and pepper and sprinkle with pumpkin seeds.
- Cook the frittata for 40-45 minutes until the egg is set.
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