Artichoke and goat’s cheese frittata with cherry tomatoes

Name: Artichoke and goat’s cheese frittata with cherry tomatoes recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra for brushing; 3 long green shallots, sliced; 2 garlic cloves, crushed; 150g marinated artichokes, drained, quartered; 6 eggs; 125ml cream; 250.00 ml mixed herbs (we used dill and parsley), finely chopped, plus extra to serve; Zest of 1 lemon; 120g soft goat’s cheese, crumbled; 400g cherry tomatoes on the vine

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P102 Artichoke and goat’s cheese frittata with cherry tomatoes

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by Helena Moursellas

Dec 30, 2022

Try this egg-cellent take on seasonal brunch, packed with fresh picnic flavours.

2 tbs extra virgin olive oil, plus extra for brushing
3 long green shallots, sliced
2 garlic cloves, crushed
150g marinated artichokes, drained, quartered
6 eggs
1/2 cup (125ml) pure cream
1 cup mixed herbs (we used dill and parsley), finely chopped, plus extra to serve
Zest of 1 lemon
120g soft goat’s cheese, crumbled
400g cherry tomatoes on the vine

Method

1.

Preheat oven to 200°C. Heat oil in a 22cm round non-stick frypan over medium-low heat. Add shallots, garlic and artichoke and cook, stirring, for 3-4 minutes until shallots are softened but not coloured. Remove from pan and cool slightly.
2.

Whisk eggs and cream together in a bowl, then stir in the herbs, lemon zest, shallot mixture and half of the goat’s cheese. Season. Pour mixture into the frypan, top with half the tomatoes and brush them with extra oil. Place remaining tomatoes on a small tray and brush with oil.
3.

Bake frittata and tomatoes for 20-25 minutes until edges of the frittata are puffed and cooked and the centre is just set. Scatter with remaining goat’s cheese, roasted tomatoes and extra herbs to serve.