Ingredients:
8 eggs
150g goats cheese
cup thin cream
salt and pepper
olive oil
1 leek
1 cup baby spinach leaves
1 cup frozen broad beans (defrost and pod)
1 small zucchini, sliced
2 mushrooms, sliced
1 tbsp chopped dill
handful torn basil leaves
1 tbsp chopped chives
2 cloves grated garlic
Vegetable & Herb Frittata
V
Serves 4-6
This vegetable frittata is easy to make and you can switch up the ingredients depending which vegetables, bits of herbs or lumps of cheese you have hidden in the back of the fridge. I’ve made it vegetarian, but you could just as easily add some chorizo, prosciutto, salmon, or whatever takes your fancy.
Preheat the oven to 200 degrees C.
Grease a quiche dish with olive oil spray.
Heat some olive oil over low heat and cook sliced leek, zucchini and mushrooms till softened.
Beat together eggs, cream and salt and pepper. Beat through cheese, garlic and herbs. Stir in vegetables.
Pour into prepared dish and cook for about 20 minutes till cooked through.
Serve with a green salad. Great cold too for lunch the next day.