Frittata with Cheese and Herbs
Just five ingredients and a knob of butter stand between you and this easy frittata — sharp cheddar and a generous handful of chives and basil folded into a light batter, cooked until golden outside and still soft in the middle.
- 40g plain flour
- 100ml whole milk
- 4 large free-range eggs
- 60g mature cheddar (or vegetarian alternative), grated
- 1 bunch each fresh chives and basil
- Small knob of butter
- Soured cream or natural yogurt
- Rocket or dandelion leaves
- Extra-virgin olive oil, to dress
- Put the flour in a bowl and add the milk gradually, beating vigorously with a fork as you go, then beat in the eggs to form a smooth batter. Adding the milk slowly rather than all at once is what keeps the batter free of flour lumps.
- Stir in the grated cheese and salt to taste. Snip the chives into small pieces with kitchen scissors and tear the basil into larger pieces, then add both to the bowl and mix well — you want plenty of herbs throughout, enough that the batter looks distinctly green rather than just flecked with it.
- Heat the butter in a medium (about 24cm base) non-stick frying pan, swirling it around the bottom until it's sizzling, then pour in the batter.
- Cook over low heat for about 8 minutes, until the bottom and sides are set. Cover the pan with a large flat plate, invert the pan so the frittata drops onto the plate, then slide it back into the pan uncooked-side down.
- Return the pan to low heat for a minute or so longer to finish the second side. It's best served while it's still soft and creamy in the center — if you prefer a fully set top, slide it under the grill for a minute instead of flipping.
- Slide the frittata onto a board to serve, alongside soured cream or yogurt and a small salad of rocket or dandelion leaves dressed simply with olive oil, salt, and pepper.
Chef's Note: This is the kind of recipe worth memorizing rather than filing away — five pantry staples and a genuinely fast method make it a reliable answer for the nights you're too tired to think of anything else. The flour-and-milk batter base is what sets this apart from a typical frittata; it bakes up a little more substantial and holds together better than an eggs-only version, while still staying tender.
Don't be shy with the herbs — the batter should look properly green once the chives and basil go in, not just speckled. If flipping the frittata with a plate feels risky, sliding the pan under the grill for the last minute or two is a completely reliable alternative that sets the top without any acrobatics.
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