Goats’ cheese frittata

Goats’ cheese frittata
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
Dietary
Vegetarian

A simple omelette transformed into a meal for two with herbs, spinach and tangy goats’ cheese.


Goats’ cheese on garlic toast

By Nigel Slater
From Nigel Slater’s Dish of the Day

Ingredients

  • 4 free-range eggs
  • 1 tbsp fresh thyme
  • few basil leaves
  • 50g/1¾oz butter, plus extra for frying
  • 100g/3½oz spinach (a large handful)
  • 150g/5½oz goats’ cheese, sliced
  • 1 tsp chopped rosemary

Method

  1. Whisk the eggs in a bowl and season well. Tear the thyme and basil leaves and add to the egg.
  2. Melt the butter in a non-stick pan. Add the spinach and cook for about one minute until the leaves soften. Add the spinach to the bowl with the eggs.
  3. Place a thin slice of butter in the pan. When it starts to sizzle add the eggs. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat.
  4. Preheat the grill on a high setting.
  5. After six minutes of frying, finish under the grill until golden on top and serve.

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