Entremont Raclette cheese frittata
- 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