1 Tablespoon hot water
1 teaspoon matcha powder
½ cup finely grated white cheddar
½ cup farmer cheese or sour cream
Preheat oven to 350.
Liberally butter a 9” pie plate.
Stir in half the finely grated cheese and the farmer cheese (or sour cream).
Whisk the eggs and then whisk in the matcha liquid.
Season with salt and white pepper to taste
Sprinkle the base of the pie plate evenly with the other half of the grated cheese. Pour in the egg mixture.
Bake for about 25 minutes or until the frittata is puffed and golden. Serve warm with prosciutto ham.
The frittata can be refrigerated for up to 3 days and also frozen.
Needs to be warmed in the microwave before serving.
This recipe was developed for the Cultured Cup by Kyra Effren
Copyright The Cultured Cup