cheese frittata with tarragon and lettuce
 
 

Lindsey Bareham

Tarragon is the key to this thick, fluffy omelette inspired by rather a lot of dry leftover cheese. Manchego grated like parmesan with creamy goat’s cheese and rubbery semi-soft Chaumes proved a good combination, but anything goes. Separating the eggs and whisking the whites results in a soufflé-like omelette.

serves 4, prep 15 min, cook 15 min

6 eggs
200g mix of leftover cheeses
A knob of butter
A small bunch of tarragon
½ cucumber
1 tbsp cider or wine vinegar
3 little gem lettuce hearts
1 tbsp mayonnaise
1 tbsp lemon juice
2-3 tbsp olive oil

Peel the cucumber. Halve lengthways, use a teaspoon to scrape out the seeds then slice into thin half moons. Place on a plate, add vinegar and toss, then spread out. Trim and unfurl the lettuce. Pile the leaves and halve lengthways. Rinse and shake dry. Place mayonnaise in a serving bowl. Mix in the lemon juice and beat in sufficient olive oil to make a creamy dressing. Separate the eggs into mixing bowls. Grate or crumble the cheese (depending on type) into the yolks. Season lightly with salt, generously with pepper. Add chopped tarragon. Whisk the whites until they hold floppy peaks and fold into the yolk mixture.

Heat the overhead grill. Melt the butter in a 20cm frying pan over a medium heat, swirling it round the sides. Add the omelette mix, cooking over a medium-low heat for a couple of minutes as the eggs begin to set, turning white at the edges. Gently shake the pan to avoid sticking. Transfer to under the grill, moving as the omelette puffs and firms; about 5 min. Serve in wedges from the pan or cover the pan with a plate and invert. Finish the salad by stirring cucumber and lettuce into the dressing.