• 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

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    Serve warm, topped with basil leaves and a salad or veggies alongside, if desired.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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