Goats’ cheese frittata
Method
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Whisk the eggs in a bowl and season well. Tear the thyme and basil leaves and add to the egg.
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Melt the butter in a non-stick pan. Add the spinach and cook for about one minute until the leaves soften. Add the spinach to the bowl with the eggs.
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Place a thin slice of butter in the pan. When it starts to sizzle add the eggs. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat.
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Preheat the grill on a high setting.
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After six minutes of frying, finish under the grill until golden on top and serve.
Ingredients
- 4 free-range eggs
- 1 tbsp fresh thyme
- few basil leaves
- 50g/1¾oz butter, plus extra for frying
- 100g/3½oz spinach (a large handful)
- 150g/5½oz goats’ cheese, sliced
- 1 tsp chopped rosemary
Shopping List
Goats’ cheese frittata
Fruit and vegetables
Dairy, eggs and chilled