About This Recipe
The frittata is the Italian answer to the French omelette — a thick, baked egg dish that is endlessly versatile and deeply satisfying. Unlike a French omelette, which is cooked quickly over high heat and folded, the frittata is cooked slowly and finished in the oven, giving it a custardy, set interior and a golden top. This Jackson Laurie version celebrates the herb garden: basil, chives, tarragon, and flat-leaf parsley all contribute their distinct flavours.
Method
- 1
Roast the tomatoes
Preheat oven to 200°C (fan 180°C). Toss cherry tomatoes with 1 tbsp olive oil, garlic, salt, and pepper on a small baking tray. Roast for 15 minutes until blistered and beginning to collapse. Set aside.
- 2
Whisk the eggs
In a large bowl, whisk eggs with cream until well combined. Season generously with salt and pepper. Stir in half the Pecorino and all the fresh herbs.
- 3
Cook the base
Heat remaining olive oil in a 24cm oven-safe frying pan over medium-low heat. Pour in the egg mixture. Cook without stirring for 4–5 minutes until the edges are set but the centre is still wobbly.
- 4
Add toppings
Scatter the roasted tomatoes over the surface of the frittata. Sprinkle with remaining Pecorino.
- 5
Finish in the oven
Transfer the pan to the oven and bake for 8–10 minutes until the frittata is just set in the centre and lightly golden on top. It should still have a very slight wobble.
- 6
Rest and serve
Remove from oven and rest for 3 minutes. Slide onto a board or serve directly from the pan. Scatter with extra fresh herbs and a drizzle of good olive oil. Serve warm or at room temperature.
Chef's Tips from Chef Priya Nair
Don't overcook the frittata — it should be just set, not dry. It will continue cooking from residual heat.
A frittata is excellent at room temperature, making it ideal for picnics and packed lunches.
Swap the herbs for whatever is freshest — dill, mint, and rocket all work beautifully.
Leftovers keep in the fridge for 2 days and are delicious cold in a sandwich.
Ingredients
Serves 4
- —8 large eggs
- —60ml double cream or whole milk
- —40g aged Pecorino Romano, finely grated
- —2 tbsp fresh basil leaves, torn
- —2 tbsp fresh chives, finely sliced
- —1 tbsp fresh tarragon leaves
- —2 tbsp fresh flat-leaf parsley, roughly chopped
- —200g cherry tomatoes
- —1 clove garlic, thinly sliced
- —3 tbsp olive oil
- —Salt and black pepper
- —Extra herbs and Pecorino to finish
Per Serving
Calories
290 kcal
Protein
18g
Fat
22g
Carbohydrates
5g
Fibre
1g
More from Jackson Laurie — Florida
