Courgette and goat’s cheese frittata (and a Swiss Diamond giveaway!)
It’s giveaway time! The wonderful people at Swiss Diamond were kind enough to provide me with a new frying pan to try out – annnnd, they’re giving you one too! (well not all of you… only if you win). Keep reading for a chance to win your very own Swiss Diamond pan, worth £69.
The first thing I noticed about this pan was that it’s beautiful. It has a perfectly shimmery grey coating that almost has a bluey tinge.That may sound a little odd if you’re not much of a foodie, but as someone who spends quite a lot of time in the kitchen, it sure is nice to cook with something that makes me smile every time I look at it.
Allllso, the coating on a Swiss Diamond pan is made with real diamonds. I know! The only diamond I’ve ever owned is the one on my finger, so I feel incredibly fancy knowing that there are diamonds in my kitchen equipment. Apparently these diamonds create ‘a long lasting, naturally non-stick surface with superior heat conduction’. And it works! I decided to christen my new pan by making this courgette and goat’s cheese frittata, so that I could test out how the pan performs both on the hob and in the oven. I usually just cook my frittatas on the hob and under the grill, because I’m never too sure whether my old cheap pans are oven-proof – so it’s nice to now have a pan that I can happily stick in the oven with no worries. Now if only I could stop myself absent-mindedly grabbing the handle of a pan after it’s been in the oven I’d be all set.
I started by sautéing up some veg – you can use these pans on all ceramic, gas or electric hobs. I used a tiny spray of that low-cal oil stuff, but to be honest I’m not even sure I needed to, since it didn’t show any signs of sticking. Swiss Diamond claim that their pans aren’t ruined by metal utensils (and they’re also dishwasher safe! They’re like the Iron Man of kitchen equipment!), but since I already have a pretty good stash of plastic and wooden utensils, I didn’t test this theory. After adding the egg mixture, I then stuck the pan straight into the oven to bake the frittata – these pans are oven-safe up to 260°C.
I’m glad I chose to make a frittata to test out my new pan – it was incredible. Soft, summery courgette and creamy goat’s cheese were a perfect combination, and just the thing for this continuing hot weather! We had this for lunch with some corn and fresh bread, but it’d make a good brunch dish too.
You can see in the pictures just how perfectly the frittata slid out of the pan. Egg can sometimes be an absolute pain in terms of cooking itself onto a pan, but there wasn’t any sign whatsoever of any sticking here. It definitely made the washing up easier afterwards – it basically just needed a quick rinse and it was ready to go again. It was a nice feeling to be able to get it clean straight away rather than soaking it for hours like I usually have to do (and then getting told off for leaving things soaking in the sink).
I’m definitely looking forward to owning this pan for a long time, and I don’t think it should be too hard. Swiss Diamond offer a few words of guidance about how to care for your pan, and there’s also a limited lifetime warranty should anything go wrong.
Sooo, onto the giveaway! If you’d like a chance to win one of these fantastic Swiss Diamond frying pans, enter via the Rafflecopter form below. This giveaway will run until midnight on Friday 26th July (that’s over a week to get your entries in! I really do spoil you), and one winner will be chosen at random. Do it, do it noooow! (UK mailing addresses only please!)
Don’t worry I didn’t forget about the recipe…
- Spray oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 large courgette, cut into 1cm dice
- 3 eggs
- 100ml milk
- Black pepper
- 2tbsp basil, chopped
- 50g goat’s cheese, coarsely crumbled or diced
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Spray a little oil into a frying pan, and cook the onion, garlic and courgette over a medium-low heat for 5-10 minutes, until soft and transparent.
- Meanwhile, lightly beat the eggs along with the milk and plenty of seasoning.
- When the vegetables are cooked, remove from the heat and spread them out into one even layer. Sprinkle on the chopped basil, and then pour over the egg mixture. Dot the goat’s cheese around the top of the frittata, gently pressing it into the egg just a little.
- Bake for 25-30 minutes, until the egg is set and the top is just beginning to turn golden.
Note: if your frying pan is not oven-proof, you can use the method I used in my ricotta and caramelised onion frittata instead of baking it in the oven.