Chive and brie frittata
A creamy and flavourful frittata with eggs, brie and fresh chives. Perfect for an easy lunch, a light dinner or as a warm dish that is just as good on weekdays as at the weekend.
Frittata is one of those dishes that feels both simple and a little luxurious at the same time. The soft egg mixture, melted brie and mild flavour of fresh chives make a dish that is easy to prepare, yet still feels inviting and full of flavour.
It is also a recipe that works well when you want to make something quick and straightforward with few ingredients. The dish starts on the hob, and then the oven does the rest. The result is a light and golden frittata that tastes lovely both hot and warm.
For this dish, a 28 cm frying pan with a detachable handle is a natural choice, as it provides plenty of room for the egg mixture and is also easy to put straight into the oven. Once the frittata is baked, a chef’s knife makes it easy to cut it into neat pieces directly in the pan, and a slotted turner is handy for lifting out and serving the pieces. An oven glove is also useful to have to hand when the hot pan needs to go from the oven straight to the table.
Chive and brie frittata recipe
Serves: 4
Preparation: 10 min.
Cooking: 25 min.
Ingredients
- 50 g butter
- 10 eggs
- 250 g brie
- 1 pot of chives
- salt and pepper
Method
- Preheat the oven to 180 degrees.
- Melt the butter in a large pan over low heat.
- Whisk the eggs together with salt and pepper.
- Pour the egg mixture into the pan.
- Slice the brie and distribute the slices around the pan.
- Gently arrange the chives in a circle on top of the egg mixture to form a decorative pattern.
- Leave the frittata on the hob for approx. 5 minutes over low heat.
- Then place the pan in the oven and bake for approx. 20 minutes, until the egg mixture has set and the top is lightly golden.
- Remove the frittata from the oven and let it rest for a couple of minutes before serving.
Tip for an extra delicious frittata
Use low heat on the hob at the start so the base sets gently without becoming too dark.
If you want an even creamier frittata, you can take it out of the oven as soon as the centre has just set.
Serving
Serve the frittata warm straight from the pan or cut into pieces on a platter. It goes perfectly with a crisp green salad, some good bread or as part of a lunch spread.
If you want to make the presentation a little more inviting, you can top it with a few extra freshly snipped chives and a sprinkling of freshly ground pepper just before serving. This adds both colour and a more attractive appearance at the table.
This is a dish that shows how much flavour you can get from a few ingredients and simple preparation. Chive and brie frittata is therefore a natural choice when you want to make something easy, flavourful and inviting.
