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Sweet Cherry Frittata

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  • Ready in: 30mins
  • Serves: 4
  • Complexity: medium
Sweet Cherry Frittata


  • 400g cherries in kirsch syrup
  • 4 large eggs, separated
  • 55g caster sugar
  • 150g mascarpone
  • 30g unsalted butter
  • 85g good quality dark chocolate, chopped
  • vanilla ice cream, to serve


  1. Preheat the oven to 190°C/375°F/gas mark 5. Drain cherries and reserve syrup. Place egg yolks and 30g sugar in a bowl. Using an electric whisk, beat the mixture until pale and cream-like. Add the mascarpone and whisk for a further minute.

    In a large clean bowl, whisk the egg whites until stiff. Add the remaining sugar and whisk again for 2 minutes until stiff and shiny.

    Using a large metal spoon fold 1 spoonful of the egg whites into the egg and mascarpone mixture to loosen. Gently fold in the remaining egg white.

    Melt the butter in a non-stick 30cm/12 inch ovenproof frying pan until foaming. Add the frittata mixture and cook over a medium heat for 1 minute. Sprinkle the cherries and chocolate, and transfer to the oven. Bake for approximately 20 minutes until golden and just set.

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