Rolls with herb frittata

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Ingredients for 4 servings

250 g Emmentaler AOP, sliced
4 eggs
Mixed herbs: parsley, thyme, marjoram
15 g onion
4 beef tomatoes
4 large leaves, lettuce or Batavia
70 g mayonnaise
1 tablespoon ketchup
1 small cucumber, diced
2 tablespoons extra-virgin olive oil

Star of the dish
Emmentaler AOP Organic Mild/Classic

Beat the eggs in a bowl, add a pinch of salt and some pepper and beat lightly with a fork.
Chop the herbs and add to the eggs.
Heat the olive oil in a non-stick frying pan, sauté the finely chopped onion, then add the egg mixture, cover and fry over a low heat until it sets, turn once.
Cut the frittata into four. Halve the rolls and immediately place some frittata inside each one. Close each roll and leave to rest for a short time. The bread will absorb the flavour of the warm frittata.
In the meantime, mix half of the mayonnaise with the diced cucumber and stir a tablespoon ketchup into the remaining mayonnaise.
Open the rolls again, carefully remove the frittata and spread the lower half of each roll with a tablespoonful of red sauce and cover with the remaining ingredients: a lettuce leaf, the frittata, tomato and the Emmentaler AOP slices. Spread the upper half of each roll with the cucumber mayonnaise mix and close the roll.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Emmentaler & Scrambled Eggs in a Bread Roll

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