6 medium eggs
300 ml double cream
200g Comte or Gruyere cheese
25 g fresh mint
400g fresh peas
6 spring onion
Little butter for greasing
Salt and freshly ground black pepper
Preheat oven 170 C/325 F/Gas 3
Crack the eggs into a large bowl and beat with a fork. Remove the leaves from the mint and chop finely. Grate the cheese and chop the spring onions. Add all to the eggs and stir in the cream and peas. Season well and mix again.
Grease 6 x 250 ml (9 fl oz) ramekins or oven proof dishes and using a ladle divide the mixture between them. Place on a baking tray and place in the oven for 15-20 minutes or until slightly risen, lightly golden but still a little wobbly in the centre.
Serve immediately with a roquette salad.
From my Cheat’s Dinner Party in Stella Magazine.
© Annie Nichols 2008