Tomato, pickled onion and goat's cheese frittata

Name: Tomato, pickled onion and goat's cheese frittata recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 2 garlic cloves, crushed; 400g cherry tomatoes, halved; 6 eggs; 1/2 cup (125ml) pure (thin) cream; 1/4 cup (20g) finely grated parmesan; 70g pickled onions, sliced; 75g goat’s cheese or goat’s curd; Basil leaves, to serve

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by Phoebe Wood

Aug 01, 2020

"A frittata is an excellent no-waste dish, as you can use up brilliant ingredients, from cheese to leftover vegies and herbs," says Ronni Kahn, founder of OzHarvest.

2 tbs extra virgin olive oil
2 garlic cloves, crushed
400g cherry tomatoes, halved
6 eggs
1/2 cup (125ml) pure (thin) cream
1/4 cup (20g) finely grated parmesan
70g pickled onions, sliced
75g goat’s cheese or goat’s curd
Basil leaves, to serve

Method

1.

Preheat oven to 200°C. Heat oil in a 23cm frypan over medium heat. Add garlic and cook for 1 minute, then add half the tomato and season. Cook, stirring, for 2-3 minutes until tomato is lightly broken down.
2.

Whisk eggs and cream together in a bowl with the parmesan and season. Pour into the frypan and remove the pan from heat. Add the pickled onions, goat’s cheese and remaining tomato. Bake for 20-25 minutes until edges are golden and puffy and the centre has set. Scatter with basil leaves, to serve.

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