This frittata pretty much covers all your bases. It could be breakfast, brunch, lunch, or dinner – or even the perfect picnic partner. Packed with mushrooms, cheesy goodness, and freshly chopped herbs, it’s sure to please friends and family.
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4
25 min
Cheese & Herb Frittata
- Preheat the oven grill to high.
- Heat 1 tablespoon of olive oil in the non-stick frying pan on a medium heat. Add the mushrooms and onion and sauté for 6-8 minutes until softened.
- In a bowl, whisk together the eggs and cream. Add a pinch each of salt and pepper then mix in the grated Anchor Tasty Cheese and the chopped herbs.
- Pour the egg mixture into the pan, making sure it fills it all the way around, then add the additional 50g of Anchor tasty Cheese and dot it all over the top of the frittata.
- Cook in the pan on a medium heat for 5 minutes, then place under the grill for a further 5-6 minutes or until the frittata is golden brown and the egg is cooked.
- Slide the frittata out of the pan onto a board or platter and serve warm.
- Tip: If you’re taking it on a picnic, allow it to cool completely before slicing and storing in an airtight container.
Cream & Custard
Anchor Vanilla Custard
Beautifully thick and creamy, Anchor Vanilla Custard is the ideal companion for Kiwi desserts. With a rich vanilla flavour, it’s convenient too, ready to be served up hot or cold, straight from the pack.
- Cooking and baking
Unit Sizes: 600g, 1kg
Cream & Custard
Anchor Thickened Cream
A thickened, rich tasting cream by Anchor that’s spoonable and ready to dollop straight onto freshly baked goods, like scones or pikelets.
- Cooking and baking
Unit Sizes: 250 mL (2x 125mL twin-pack)
Protein+
An easy way to spread protein throughout the day. With a high protein milk and yoghurt, Protein+ helps gives Kiwis the strength to tackle whatever life throws their way.
