Perfect for quick and easy weeknight meals. Serve with a salad or greens of your choice.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Herbed frittata with goat's cheese and peas
- 6 extra-large eggs
- 130g cream cheese
- 80ml (1/3 cup) milk
- 1 x 30g punnet fresh flat-leaf parsley
- 1 x 30g punnet chives
- salt and freshly ground black pepper, to taste
- butter, to grease
- 170g frozen peas
- 1 x 100g log goat’s cheese, broken into chunks
- fresh basil, to serve
Preheat the oven to 160°C. Place the eggs, cream cheese, milk, flat-leaf parsley and chives in a blender. Blitz well until everything is thoroughly combined and the herbs are finely chopped. Season to taste.
Grease a 22cm-diameter round ovenproof pan well with butter. Heat the pan over medium heat until hot, then pour in the egg-herb mixture and add the peas to it (there is no need to defrost the peas – simply break them apart if they are frozen in clumps). Cook the frittata on the stove, without stirring, 5 minutes.
Place the pan in the oven and bake, 20 minutes. Add chunks goat’s cheese to the top of the frittata and bake, a further 10 minutes, until just set.
Serve warm, topped with basil leaves and a salad or veggies alongside, if desired.