Mary Cadogan's Oven-baked Frittata
Over a year ago
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Ingredients
- olive oil
- 2 small courgettes diced
- 150ml milk
- 2tbsp cornflour
- 6 eggs lightly beaten
- 142ml carton single cream
- salt and black pepper
- 50g gruyere cheese grated
- 140g cherry tomatoes, quartered
Accompaniment
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Description
Long, languid lunch for summer days. Graze in the garden or pack up and go…
Method
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1
1. Preheat the oven to 220C/200C fan/425F/gas 7. Heat 1 tbsp olive oil in a small frying pan over a medium heat, add the courgettes and cook for 5 minutes or until just softened. Set aside to cool. In a large bowl, blend a little of the milk with the cornflour, then add the eggs, cream and remaining milk. Season well with salt and pepper, then whisk until smooth. Stir in the gruyère.
2. Grease and line a 20cm x 30cm baking tin with baking paper. Pour in the egg mixture, then scatter over the courgettes and tomatoes. Bake for 25-30 minutes until firm and golden round the edges. Serve warm or cold, cut into squares (yields about 12).
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