One of the actor’s specialities, and a wonderful, wobbly way to start the day.
The actor has said she rather likes a solitary cooking session; frittata is one of her specialities. Avoid a spongy texture by taking it away from the heat before it’s fully cooked, as it will continue to set as you serve it. A bit of wobble in the middle is ideal.
Serves two to four
Whisk together six eggs, three tablespoons each of milk and single cream, a pinch of salt and pepper. Chop 100g cooked potato into pieces and mix with 100g smoked bacon, diced and fried until crisp, two tablespoons of finely chopped chives and 75g gruyere or comte cheese, diced into 0.5cm pieces. Add to the egg mix and stir. Put a small, ovenproof frying pan on a medium heat and add a knob of butter. Pour in egg mix and cook until golden on the bottom. Grate over a little parmesan, then put under a hot grill about 15cm from the element for 10 minutes, or until puffed up, golden brown on top and just set. Serve hot or warm (leftovers keep well in the fridge).
