Baked Two-cheese, Three-greens, Four-herb Frittata
Elly Pear's easy baked version of this Italian classic, packed with herbs, cheese and greens, takes the faff out of frittata. Pack up a slice for the park or a breakfast on-the-go.
From the book
I’ll be honest; I think a frittata done the way I usually make them (full of fried potatoes, cooked with butter and oil in a frying pan and then finished under the grill) is the King of Frittatas. That said, this version is absolutely packed with herby vegetable goodness and once you’ve poured everything into the tin, it can be shoved in the oven and ignored for a bit – unlike the slightly more high-maintenance original. Cook this frittata in a lined cake tin as instructed (this makes it easier to lift out and serve), but make sure you remove the parchment and leave it to cool completely on a wire rack to avoid a soggy bottom! It’s infinitely better once cooled as the frittata sets and firms up.
|2||medium courgettes (approx. 400g), grated|
|100g||frozen spinach, defrosted and squeezed dry|
|4||spring onions (white and greens), finely sliced|
|1||garlic clove, peeled and grated or crushed|
|175g||mature Cheddar cheese, grated|
|1 tsp||dried oregano|
|25g||flat-leaf parsley, finely chopped 25g dill, roughly chopped (a few fronds reserved to garnish)|
|25g||basil, roughly torn (a few small leaves reserved to garnish)|
|1 tsp||flaked sea salt|
|Plenty of||freshly ground black pepper|
You will need: a 20cm cake tin.
Preheat the oven to 190°C fan/210°C/410°F/Gas mark 6½.
Combine all the ingredients in a large bowl, except the feta and the herbs reserved for a garnish.
Tear off a piece of parchment approximately 50cm long. Scrunch it up into a tight ball, then open it out and smooth it flat again. You’ll now be able to mould the parchment into a 20cm cake tin. Make sure it extends at least 2cm beyond the rim and press it right into the corners.
Pour the frittata mixture into the lined tin and crumble the feta over the top. Place the tin on a baking tray (in case of any leakage) and bake in the hot oven for 30–40 minutes until the frittata is set and golden.
Remove the frittata from the oven and leave to cool in the tin. Once completely cool, lift the frittata out of the tin, remove the parchment and place on a wire rack for at least 1 hour until totally cold. The frittata will firm up as it cools.
Garnish with the reserved herbs before slicing and serving.