Susie Drage
Music, Art & Cookery
The Cookery Book


Pea, Goat's Cheese and Summer Herb Frittata
Serves 4
Preparation: 10 mins
Cooking Time: 25 - 30 mins
This is a Guest Recipe taken from BBC Good Food. We have made this a few times and decided that a soft Goat's Cheese made this dish even better than using Feta.
This Frittata is absolutely delicious, really easy to make and best served with a fresh, lightly dressed salad. A Frittata is usually associated with a Spanish dish of potatoes, tomatoes and peppers cooked in a kind of omelette - this recipe takes it to another level! One, I feel sure, you will cook time and time again!
Ingredients:
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300g Jersey Royals (or small salad potatoes), cut into small pieces
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5 large eggs
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Splash of milk
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4- 6 cloves of crushed garlic
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1 generous tablespoon of wholegrain mustard
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Large handful of mint, finely chopped
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Large handful of fresh parsley, finely chopped
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1-2 tablespoons olive oil
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Sea Salt and freshly ground black pepper
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2 courgettes, trimmed and grated
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1 cup of petit pois
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100g soft goat's cheese (we like Soignon or Bettine) or you could use Feta
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1 tub of Sun Blush tomatoes, drain and reserve oil, use scissors to chop the tomatoes into small pieces
Method
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Boil the potatoes in salted boiling water for about 15 minutes, until tender. Drain and set aside.
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Put eggs. wholegrain mustard, milk and garlic into a separate bowl and whisk thoroughly.
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Fold the chopped herbs into the mixture, add a little seasoning and mix again.
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Fry the potatoes in a large pan with the oil for 3-4 minutes and then add the grand courgettes and petit pois. Cook for a further 2-3 minutes.
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Tip the egg and herb mixtures over the vegetables and then top with the chopped Sunblush tomatoes and crumbled goat's cheese. Cook for a further 2-3 minutes.
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This can be served both hot, warm or cold - we actually preferred it both at room temperature and also cold.
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Best served with a simple salad with a home made mustard and honey vinaigrette.