Name: Goat's cheese, pea & bean frittata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300g mix frozen peas and beans; 8 large eggs; splash of milk; 100g log goat's cheese the kind with rind, or use feta; 1-2 tbsp chopped mint; a little oil

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Goat's cheese, pea & bean frittata

Goat's cheese, pea & bean frittata

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4 out of 5.11 ratingsRate

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This recipe is great for a standby supper, as you'll probably find all the ingredients in your fridge

Vegetarian

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Baked potato slices

A star rating of 4.8 out of 5.79 ratings

Ingredients

Nutrition

Units:

MetricUS

300g mix frozen peas

and beans
8 large eggs
splash of milk
100g log goat's cheese

the kind with rind, or use feta
1-2 tbsp chopped mint
a little oil

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Nutrition: per serving

kcal306
fat20g
saturates7g
carbs8g
sugars2g
fibre4g
protein25g
salt0.74g

low

Method

step 1

Heat the grill to medium. Boil the peas and beans for 4 mins until just tender, then drain well. Beat the eggs with a splash of milk and some seasoning. Slice 4 thin, round slices of goat’s cheese (you’ll use about half the log), roughly chop or crumble the rest into pieces, then stir this into the eggs with the veg and mint.
step 2

Lightly oil an ovenproof shallow pan and place on the heat. Pour in the egg mix and gently cook on the hob for 8-10 mins until there is just a little un-set mix on the surface. Top with the slices of goat's cheese, then put under the grill, and grill until set, golden and the cheese is bubbling.

RECIPE TIPS

GOAT'S CHEESE & GREENS PASTA

Boil 400g pasta and add the bean mix with 4 mins to go. Drain, reserving some cooking water. Meanwhile, fry 2 chopped garlic cloves and 1-2 finely chopped red chillies in 3 tbsp oil. Return pasta to pan, stir in the garlic, chilli and oil, then add a little water to loosen. Stir in the goat’s cheese, this time all of it chopped. Let it melt for 1 min, then stir in a handful rocket. Season well and serve, drizzled with extra virgin olive oil.

Recipe from Good Food magazine, November 2009

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A star rating of 4 out of 5.11 ratings

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