three-cheese frittata
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three-cheese frittata
  • 8 eggs
  • ¾ cup (185ml) milk
  • sea salt and cracked black pepper
  • 30g butter
  • ¼ cup shredded basil leaves
  • 1¼ cups (250g) ricotta, drained
  • 1 cup (120g) grated aged chedder
  • ½ cup (60g) grated Gruyere
  • buttered toast, to serve