Cheese & Onion Frittata

I’m cleaning out the pantry and getting organised for the Coronavirus lockdown. We also have enough food for months here, but pantry moth and new bulk orders arriving this week mean a big clean out and tidy up. With a pile of old onions looking decidedly seedy, I decided to capitalise on the over abundance of eggs and make an old favourite.

Fry the onions slowly first until they are translucent and soft, then slide them into a pie dish. Whizz the eggs, milk, salt, pepper and a handful of herbs (whatever you have to hand) and pour over the onions. Give a gentle stir so the onions are not all heavy at the bottom of the dish and then pop it into a hot (approx 260 degs) oven for about 40 minutes or until a skewer comes out clean (mine was a little too brown but it was so scrummy!)