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Comté Cheese Frittata

  • Serves: 4
  • 1 medium onion, sliced
  • Olive oil
  • 8 eggs
  • 1 cup milk
  • 6 sun-dried tomatoes in oil, drained and chopped
  • Salt, cayenne and nutmeg to taste
  • 6 ounces Comté cheese, grated (1 1/2 cups packed)
  • 6 ounces ham, cubed (preferably jambon français)
  • 8 asparagus spears, steamed until tender
  1. Method
    Preheat the oven to 400°F.
  2. Sauté the sliced onion in olive oil until soft. Reserve.
  3. Using a fork, beat the eggs with the milk. Add the sun-dried tomatoes, reserved onions, salt, cayenne and nutmeg to taste. Stir in the grated Comté and cubed ham and mix well.
  4. In a medium oven-proof skillet, heat olive oil over medium heat. Add the egg mixture and cook for a few minutes, until the bottom starts to set. Arrange the asparagus on top.

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