Goat's cheese and vegetable frittata with tomato salad
serves
6
“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas and zucchini, and rounded off with goat’s cheese” – Silvia Colloca. You'll need a 24cm non-stick ovenproof frypan.
Ingredients (10)
- 16 eggs
- 2 bunches broccolini, trimmed and chopped into 2cm pieces
- 1 cup (120g) baby peas
- ¼ cup finely chopped chives, plus 1 tbs extra
- 300g soft goat’s cheese, crumbled
- 2 zucchini, cut into matchsticks (we used a julienne peeler)
- ¼ cup (60ml) extra virgin olive oil
- 200g mixed cherry tomatoes, halved
- ¼ cup (loosely packed) dill sprigs
- 1 tbs white wine vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C/180°C fan-forced. Whisk together eggs and ¾ cup (180ml) water in a large bowl. Stir in the broccolini, peas, chives, three-quarters of the goat’s cheese and half the zucchini and season. Heat 2 tbs of the oil in a 24cm non-stick ovenproof frypan over medium heat. Pour in the egg mixture and cook for 2 minutes, or until the edges start to set. Transfer to the oven and bake for 30-35 minutes, until set and golden. Set aside to rest for 5 minutes.
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2.Make the tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl. Season with salt flakes and freshly ground black pepper.
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3.Top the frittata with remaining goat’s cheese, zucchini and dill and serve with tomato salad.
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