Individual gardener’s frittata

by Ed Halmagyi


  • 12 eggs
  • 150ml cream
  • 2 Tbsp plain flour
  • ¼ cup grated parmesan
  • salt flakes
  • 1 cup corn kernels
  • ½ cup ricotta, crumbled
  • 1 cup baby tomatoes, halved
  • ½ cup frozen peas
  • wholemeal bread and salad leaves, to serve


1 Whisk the eggs, cream, flour and parmesan in a large bowl, then season with salt. Set four individual flame-proof gratin dishes or blini pans (200ml each) over a medium heat and pour in the egg mixture. Cook for 2 minutes, stirring often, until just beginning to thicken.
2 Mix in the corn and ricotta, then arrange the tomatoes and peas on top. Cook for 3 minutes, until set, then serve with bread and salad.

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