Roquefort, Onion & Basil Frittata
Veg HT CD
Serves 4 Hot Cold
Vegetables Herbs Main Course
1 tbsp Butter
1 tbsp Olive Oil
2 Large Onions, sliced
1 Large Potato, cut into 6mm/¼-inch dice
2 tbsp Freshly Chopped Basil
100g/4oz Roquefort Cheese, crumbled
1. Heat the butter and olive oil in a large frying pan, add the onions and
potatoes and sauté for about 10 minutes, turning from time to time, until golden
brown on all sides.
2. Place the eggs, milk, pepper and basil in a large mixing bowl and lightly
beat with a fork.
3. Once the potatoes are browned, pour the egg mixture over the top, cover and
cook over a medium heat for 5-8 minutes or until it is almost set.
4. Preheat the grill to hot. Sprinkle the roquefort cheese evenly over the set
frittata the place the frittata under the grill and cook for 1 -2 minutes
until the cheese has melted and is golden and bubbling.
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