Gruyere and spring onion frittatas

18 December 2017 — Dinner, Lunch

Gruyere and spring onion frittatas


Serves 4-6

6 eggs

115g grated Le Gruyere Switzerland AOP

100g finely chopped spring onions

Freshly ground black pepper


25g butter


How to make it

As Gruyère becomes stringy when melted it’s a great cheese to use in a frittata. This recipe serves 4-6 so it’s an ideal dinner dish served with antipasto and crunchy bread, or as part of a tapas spread.

  • In a bowl, mix the eggs and whisk until blended
  • Add the Gruyère, chopped spring onions and pepper then mix until combined
  • Turn on your grill
  • Using a frying pan that you can put under a grill, melt butter, and once it begins to foam pour the egg mixture into the pan. Turn the heat down low.
  • When the eggs have set and thickened but the surface remains runny, place the pan under the grill
  • Take it out when it has set
  • When ready, loosen with a spatula and serve by cutting it into wedges
  • Can be served hot or cold
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