Pea, Goat's cheese and Summer Herb Frittata

Pea, Goat's Cheese and Summer Herb Frittata

Pea, Goat's Cheese and Summer Herb Frittata


Serves 4


Preparation: 10 mins


Cooking Time: 25 - 30 mins



This is a Guest Recipe taken from BBC Good Food.  We have made this a few times and decided that a soft Goat's Cheese made this dish even better than using Feta.


This Frittata is absolutely delicious, really easy to make and best served with a fresh, lightly dressed salad.   A Frittata is usually associated with a Spanish dish of potatoes, tomatoes and peppers cooked in a kind of omelette - this recipe takes it to another level!    One, I feel sure, you will cook time and time again!




Ingredients:


  • 300g Jersey Royals (or small salad potatoes), cut into small pieces
  • 5 large eggs
  • Splash of milk
  • 4- 6 cloves of crushed garlic
  • 1 generous tablespoon of wholegrain mustard
  • Large handful of mint, finely chopped
  • Large handful of fresh parsley, finely chopped
  • 1-2 tablespoons olive oil
  • Sea Salt and freshly ground black pepper
  • 2 courgettes, trimmed and grated
  • 1 cup of petit pois
  • 100g soft goat's cheese (we like Soignon or Bettine) or you could use Feta
  • 1 tub of Sun Blush tomatoes, drain and reserve oil, use scissors to chop the tomatoes into small pieces





AND THIS IS WHAT YOU DO.....


  1. Boil the potatoes in salted boiling water for about 15 minutes, until tender.   Drain and set aside.

  2. Put eggs. wholegrain mustard, milk and garlic into a separate bowl and whisk thoroughly.

  3. Fold the chopped herbs into the mixture, add a little seasoning and mix again.

  4. Fry the potatoes in a large pan with the oil for 3-4 minutes and then add the grand courgettes and petit pois.  Cook for a further 2-3 minutes.

  5. Tip the egg and herb mixtures over the vegetables and then top with the chopped Sunblush tomatoes and crumbled goat's cheese.   Cook for a further 2-3 minutes.

  6. This can be served both hot, warm or cold - we actually preferred it both at room temperature and also cold.   

  7. Best served with a simple salad with a home made mustard and honey vinaigrette.




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