Frittatas are such a simple dish to whip up for breakfast or lunch, and you can make them extra special by adding an array of fresh veggies, herbs and goat’s cheese to add a lovely depth of flavour.
Goats cheese & greens frittata
Ingredients
- 1 tbsp olive oil
- 350 g broccoli florets roughly chopped
- 200 g fresh or frozen peas
- 50 g watercress half roughly chopped the other half left whole
- 8 British Lion eggs
- salt and freshly ground black pepper
- 75 g soft goat’s cheese
Instructions
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Preheat the grill to high. Heat the olive oil in a frying pan (around 22cm (9in) in diameter) over a medium-high heat and fry the broccoli for 5-7 minutes, until starting to soften, then add the peas and fry for a further 2 minutes. Add the chopped watercress.
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In a large jug, whisk together the eggs and season with salt and pepper. Pour the mixture into the pan and stir everything together, until well combined.
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Reduce the heat to medium and cook, undisturbed for 5 minutes, until the frittata is starting to brown on the bottom. Dot over the goat's cheese.
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Pop under the grill and cook for a further 3-5 minutes, or until the top is golden and the frittata is cooked through.
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To serve, slice the frittata into wedges. Enjoy warm or cold.