Goat's cheese, pea & bean frittata

Goat's cheese, pea & bean frittata

This recipe is great for a standby supper, as you'll probably find all the ingredients in your fridge

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Method

  1. Heat the grill to medium. Boil the peas and beans for 4 mins until just tender, then drain well. Beat the eggs with a splash of milk and some seasoning. Slice 4 thin, round slices of goat's cheese (you'll use about half the log), roughly chop or crumble the rest into pieces, then stir this into the eggs with the veg and mint.
  2. Lightly oil an ovenproof shallow pan and place on the heat. Pour in the egg mix and gently cook on the hob for 8-10 mins until there is just a little un-set mix on the surface. Top with the slices of goat's cheese, then put under the grill, and grill until set, golden and the cheese is bubbling.
Try

Goat's cheese & greens pasta

Boil 400g pasta and add the bean mix with 4 mins to go. Drain, reserving some cooking water. Meanwhile, fry 2 chopped garlic cloves and 1-2 finely chopped red chillies in 3 tbsp oil. Return pasta to pan, stir in the garlic, chilli and oil, then add a little water to loosen. Stir in the goat's cheese, this time all of it chopped. Let it melt for 1 min, then stir in a handful rocket. Season well and serve, drizzled with extra virgin olive oil.

306 kcalories, protein 25g, carbohydrate 8g, fat 20 g, saturated fat 7g, fibre 4g, sugar 2g, salt 0.74 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

  • Binder photo Frantic Flapjack

    07 December 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    Quick and tasty supper. Served with mixed salad and crusty bread.

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  • Binder photo Faye Taylor

    28 July 2010

    Faye Taylor rated and commented on this recipe

    3 stars

    I had it on it own after a gym workout! Delicious.

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  • Binder photo cooking monster 14

    08 January 2011

    cooking monster 14 commented on this recipe

    looks yummy !!!!

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  • Binder photo Babka the Brave

    11 January 2011

    Babka the Brave rated and commented on this recipe

    4 stars

    It turned out really well AFTER I rescued it from the recipe. The instructions tell you to cook the whole thing under the grill and, predictably, that led to a very crispy top and uncooked middle. Fixed it by transferring into a frying pan at the end. Delicious and so light.

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  • Binder photo chopschristian

    01 March 2011

    chopschristian commented on this recipe

    I've just cooked this for dinner and it was very tasty. Would definitely make it again.

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  • Binder photo YorkshireJen

    17 September 2012

    YorkshireJen commented on this recipe

    This looks absolutely lovely, but it would really be an idyllic world when I always had some goat's cheese just lying around in the fridge..!

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  • Binder photo vale

    27 September 2012

    vale rated this recipe

    3 stars

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  • Binder photo Smallaxe7

    16 October 2012

    Smallaxe7 commented on this recipe

    My husband has become addicted to this recipe. I make it three times a week for lunch. It's light, fresh and easy. Well worth giving it a try.

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  • Binder photo Louise J

    15 April 2013

    Louise J rated and commented on this recipe

    4 stars

    I made this recipe yesterday. I felt like I was adding a huge amount of cheese by following the recipe so I held back and the goats cheese did lose some flavour during cooking and I really regretted it then! So, even though it feels like you're adding a ridiculous amount - do it!! I can't wait to try it again and load it with cheese and some cherry tomatoes, maybe some chicken!

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Ingredients

  • 300g mix frozen peas and beans
  • 8 large eggs
  • splash of milk
  • 100g log goat's cheese , the kind with rind, or use feta
  • 1-2 tbsp chopped mint
  • a little oil
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306 kcalories, protein 25g, carbohydrate 8g, fat 20 g, saturated fat 7g, fibre 4g, sugar 2g, salt 0.74 g

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