Creamy Cheese Frittata

Cook Time 2 hours

Servings 6


300ml cooking cream 
1 sprig of rosemary
30g parmesan grated
100g smoked cheddar, coarsely grated 
100g cheddar, coarsely grated 
12 eggs
Pinch nutmeg
Salt and pepper 


1 medium zucchini, peeled into ribbons 
1/2 cup of baby peas, blanched
3 sprigs of mint, leaves picked
1 tsp extra virgin olive oil 
1 tsp white balsamic vinegar
Pinch salt


Bring the cream, rosemary and a pinch of salt to a boil in a saucepan. Turn the heat off and whisk the cheeses into the cream until it melts in the residual heat.  

Preheat the oven to 110°C and grease a 20cm round dish. 

Whisk the eggs with the nutmeg, salt and pepper and then mix through the cooled cheese and cream mixture. Pour into the dish and then bake in the oven for 1.5-2 hours or until just set. 

To make the salad, combine the zucchini, peas and mint. Dress with oil, vinegar, salt and pepper. 

Remove crustless tart out of the oven. Cool for 15 minutes before serving slices with the salad.




Leftover Rice Congee