Name: Cheese frittata
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 4-6
Ingredients: 10 free-range eggs; 125g double cream; Sea-salt flakes and freshly ground white pepper, to season; ½ cup finely grated pecorino cheese; 1 cup chopped steamed pumpkin, at room temperature; 100g feta, crumbled; 200g frozen spinach, thawed, squeezed of excess liquid; 200g fresh mozzarella, drained and sliced; Chopped dill, chopped flat-leaf parsley and salad leaves, to serve

Egg-cellent for brekkie, lunch or dinner, keep tummies happy any time of the day with your classic cheesy, eggy frittata! Add in roast vegies for a delish way to use up your leftovers while making a tasty vegetable frittata.

Fast Ed’s expert tips

When eggs age, they lose some of their ability to set, which is key to frittata. Check the date on the pack, or if unsure, put an egg in a bowl of cold water. It should sit horizontally at the bottom.
While you can use regular cream (pouring or thickened), the extra fat content from the double cream gives a silkier result. If you’re going to use regular cream, add 2 teaspoons of extra virgin olive oil.
The single most important thing for making frittata is time. You cannot rush it. Eggs are fully cooked at 74°C, when yolks coagulate. Heating them above 95°C makes them grainy. Heating them above 120°C makes them split. The key is to warm the egg mixture very gently towards 74°C before you add filling (which must be warm for the same reason). Only then should it be baked briefly to form a very light crust on outside.
When stirring eggs in pan use a flat-bottomed wooden spoon or spatula. You must scrape bottom as you go to ensure no egg mixture sits there too long and overcooks.
If you are using a melting cheese (mozzarella, cheddar etc.) only use on top of the frittata, never in the filling. When they melt, they can make the structure of frittata fracture or the texture become oily.

Ingredients

10 free-range eggs

125g double cream

Sea-salt flakes and freshly ground white pepper, to season

½ cup finely grated pecorino cheese

1 cup chopped steamed pumpkin, at room temperature

100g feta, crumbled

200g frozen spinach, thawed, squeezed of excess liquid

200g fresh mozzarella, drained and sliced

Chopped dill, chopped flat-leaf parsley and salad leaves, to serve

Method

Preheat oven to 160°C fan-forced (180°C conventional). Combine eggs and cream in a bowl, season, then whisk until completely smooth. Heat a 1 litre flameproof pan on low and pour in egg mixture. Cook, stirring constantly with a flat-bottomed wooden spoon or spatula, until egg just starts to thicken.

Fold in pecorino, pumpkin, feta and spinach, then continue cooking for 2 minutes. Transfer to oven and bake for 5 minutes or until almost firm to touch. Arrange mozzarella slices on top, then bake for a further 2 minutes.

Cool slightly, cut into wedges and serve with herbs and salad leaves.

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