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Goat’s cheese and tomato frittata

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Now, onto this little beauty…
You may have gathered by now that I’m fairly lazy. Rarely will you find a recipe on here that takes more than half an hour to make (unless it just involves sticking something in the oven and leaving it). That’s why frittata is such a great dish – in only about 20 minutes you end up with a delicious, healthy meal that is perfect for all occasions – eat it in front of the telly with a good squeeze of ketchup and some crusty garlic bread, or dress it up nicely as a starter at a dinner party.
Isn’t that pretty!
Goat’s cheese has quite a strong flavour, but once it’s melted down a little into the egg, the flavour is not as overpowering as it often is. However, if you’re really not a fan, you could try this with feta or even mozzarella instead.
Now, please excuse me while I go and wrap myself in a duvet and pretend I’m in the Caribbean.

Go and check out the other great recipes at this week’s potluck over at Baking Bad!

Goat’s cheese and tomato frittata

Serves 3-4

1tbsp sunflower oil
1 onion, diced
3 cloves garlic, minced
4 eggs
50ml semi-skimmed milk
Black pepper
2tbsp chopped fresh chives
150g small tomatoes, halved (I used pomodorino tomatoes)
150g soft goat’s cheese, roughly crumbled

Heat the oil in a frying pan and gently soften the onion and garlic without browning.
In a small bowl, lightly beat the eggs with the milk, chives, salt and plenty of pepper. Pour this mixture over the softened vegetables and turn the heat down to low.

After five minutes, dot the tomatoes and crumbled cheese over the egg and push in slightly.

Top with more black pepper if desired.

Place the pan under a medium grill for several minutes before returning to the hob.

Continue to alternate between the hob and the grill until the egg is cooked through. Slice and serve warm.

Honey roasted parsnip soup
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