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Goat's cheese, pea & bean frittata

Goat's cheese, pea & bean frittata

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Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal306
fat20g
saturates7g
carbs8g
sugars2g
fibre4g
protein25g
low insalt0.74g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

Rating: 4 out of 5.10 ratings

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