8 large eggs (free range if possible. we recommend clonarn clover)
1/2 cup whole milk or cream
1 tablesp cream or all purpose flour
1-1 1/2 teasp salt to taste (use less if your cheese is salty!)
freshly ground black pepper
1/2 cup grated cheese, such as Kilmeaden
1/2 cup of chopped fresh herbs, we generally use parsley, chives, oregano and thyme, but use whatever’s on hand!
1 tablesp olive oil
Preheat your oven to 180C or 350F. In a large bowl, lightly whisk the eggs together just to break them up. Add the cream, flour and salt and pepper and whisk to blend. Now add your cheese and fresh herbs.
Heat the oil in a 10-inch nonstick oven-proof pan on a medium heat. When hot, add the egg mixture to the pan, cover with a lid and let cook until the eggs are lightly set around the edges, 10-12 minutes.
Remove the lid and put your pan in the oven. Bake the frittata about 25-30 minutes, until the top is puffed and golden. It goes tough if it is overcooked so it is best when it is still a bit squiggly in the middle.
Slide the frittata out of the pan onto a cutting board and let rest 10 minutes.
For canapes, cut the frittata into small 1X1 inch squares. For a main course for four people, simply cut it into four slices. Serve with either Ballymaloe Country Relish or Ballymaloe Jalapeno Pepper Relish and a green salad.