Ladies Lunch Frittata – Caramelised Eschalot & Thyme with Buffalo Mozzarella


I only narrowly avoided disaster on this one with no back up plan, the recipe is divine and easy, but as I have said I’m no chef and I made I schoolgirl error with the tin.  But I digress, this recipe is from My Petite Kitchen Cookbook by the clever Eleanor Ozich & it is also in this month’s (June 2014) Home Beautiful Magazine.

I made it for the Baby Shower lunch I had last week, it’s perfect warm from the oven for a light girly lunch served with a salad but it would also be great cold on a picnic or for a light dinner and would impress at a brunch so it’s a really versatile recipe.

Some tips –

Eschalots –  I was under the mistaken impression that eschalots were the same as spring onions, they are not. At my green grocer they were near the onions wrapped in a pack of 9 on a tray and nowhere near the spring onions or shallots. But you probably already knew that.

Buffalo mozzarella – you will most likely need to get this from a deli rather than supermarket.  Fresh buffalo mozzarella is divine but also expensive, as it’s being cooked I actually used 2 packets of frozen buffalo mozzarella which is just as good and slightly less expensive.

The tin – whatever you do, DON’T use a pie tin that the bottom lifts out of.  The egg mixture will ooze out all over your oven and you will end up with 2 eggy messes, one in the pan and one on the bottom of your oven, baked on, hard!  Luckily my friends were quick thinking (and kind) and once the mixture in the tin had firmed up a bit we poured in some more whisked eggs that fortunately stayed in and we got a frittata out of it after all.   The one in the photo really is the one I made, knife mark from testing the firmness and all! As for the mess on the bottom of the oven I’m so thankful that we have a self cleaning oven that cremates any disasters so nobody is any the wiser!

Don’t let my mistakes put you off making this as the flavours are so lovely together and I wouldn’t recommend it if it wasn’t easy.

Recipe serves 6.

My Petite Kitchen's Caramelised Eschalot & Thyme with Buffalo Mozzarella


  • 1/4 C olive oil
  • 18 eschalots, roughly chopped
  • 3 handfuls of thyme leaves, roughly chopped plus extra sprigs to garnish
  • Sea salt & freshly ground black pepper
  • 4 Tbsp honey
  • 8 free range eggs, lightly beaten
  • 300 g (about 2 balls) roughly torn buffalo mozzarella


  1. Preheat oven to 200 degrees. Heat oil in frying pan over a medium heat until sizzling. Add eschalots, thyme and a pinch of sea salt and pepper.
  2. Saute for 10 - 12 minutes or until eschalots are soft and slightly browned
  3. Reduce heat to low and drizzle honey on top. Continue to cook for 8 - 10 minutes, stirring every minute or so until the eschalots caramelise. You can add a little water if they start to stick to the pan
  4. Transfer mixture into a pie dish (about 25 cms wide) and spread evenly over the base. Pour beaten eggs over the mixture then top with mozzarella and extra thyme sprigs.
  5. Bake for 10 minutes, or until frittata is cooked through and slightly golden on top
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