Herbed frittata with goat’s cheese and peas

August 7, 2018
Herbed frittata with goat's cheese and peas

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

Serves: 3 – 4 (as a main meal)
Total Time: 50 mins


  • 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.

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