“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas, and zucchini, and rounded off with goat’s cheese” - Silvia Colloca.
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Goats Cheese And Vegetable Frittata
INGREDIENTS
- 16 eggs
- 2 bunches of broccolini, trimmed and chopped into 2cm pieces
- 1 cup (120g) of 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 tbsp white wine vinegar
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METHOD
- Preheat oven to 200°C. 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 tbsp of the oil in a 24cm non-stick frying pan 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.
- Make a tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl and season.
- Top the frittata with remaining goat’s cheese, zucchini and dill and serve with the tomato salad.
