Entremont Raclette cheese frittata

Entremont Raclette cheese frittata
Serves 4
Preparation : 10 min / Cooking : 8 min
(1 vote)


  • 8 slices of Entremont rindless Raclette cheese
  • 1 tbsp olive oil
  • 1/2 clove garlic
  • 1 tbsp fresh flat parsley
  • 2 shallot onions 
  • 10 g butter
  • 4 eggs
  • Salt and pepper 


Preheat the oven to 200 °C in grill mode.

Finely chop the shallot onions and the garlic.

Finely chop the fresh flat parsley. 

Fry the shallot onions in a pan with a knob of butter. Set aside. 

Put the beaten eggs, shallots, parsley, garlic, salt, and pepper in a bowl and mix. 

Heat the oil in a pan then pour the mixture of beaten eggs in and cook for about 3 minutes until the bottom is set but the top is still liquid. 

Lay the Entremont rindless Raclette cheese slices on top of the frittata. 

Bake for about 5 minutes until the cheese has melted and the egg slightly browned. 

Serve piping hot. 

Photo credit: Stéphanie Iguna @LaFoodFactory 

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