Taken from Morgan McGlynn’s new book: The Modern Cheesemaker: Making and cooking with cheeses at home.
Bursting with flavour and colour, this Cheddar and Veggie Frittata makes for a simple yet delicious lunch. The combination of eggy custard and cheddar cheese is a perfect base for the vegetables which include the new season’s asparagus.
Ingredients
- 200g Waxy new potatoes, cut into quarters
- 100g Asparagus, chopped
- 1 tbsp olive oil
- 1 Red onion, thinly sliced
- 50g Cherry tomatoes, sliced
- 1 Red pepper, deseeded and thinly sliced
- 6 eggs
- 50g Quicke’s Mature Cheddar, (Westcombe, Keen’s & Pitchfork all work too)
- 2 tbsp double cream
- Salt and freshly ground black pepper
Method
- Cook the new potatoes in a pan of boiling water for about 5 minutes until tender. Add the asparagus and continue to cook for 1 minute, then drain and leave to cool.
- Heat the olive oil in a non-stick heatproof frying pan. Add the onion and cook until golden brown, then add the tomatoes and peppers and cook until softened.
- Preheat the grill to high.
- In a jug , mix the eggs, half the cheese, the cream and a pinch of salt and pepper. Pour the mixture over the onions, red pepper and tomatoes, then add the asparagus and potatoes.
- Sprinkle over the remaining cheese and cook under the grill for 5–10 minutes until golden and cooked through. Serve with lamb’s lettuce.
