Green vegie, goats' cheese and herb frittata
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Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$3.75 per serve
(at time of publication)
Full ingredients list:
2 teaspoons olive oil
1 garlic clove, crushed
2 teaspoons thyme leaves
1 bunch broccolini, halved lengthways
85g green beans, trimmed
4 Brussels sprouts, thinly sliced
2 egg whites
2 tablespoons finely grated parmesan (optional)
75g crumbled goats' cheese
2 tablespoons chopped chives
275g baby truss tomatoes
2 tablespoons baby basil leaves
8 cups salad greens, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 220°C. Heat olive oil in a medium ovenproof frying pan set over medium–high heat. Add garlic and thyme; cook for 30 seconds, or until fragrant. Add broccolini, green beans and Brussels sprouts with 1/3 cup cold water; stir. Cook for 5 minutes, or until vegetables are just tender.
Step 2 Whisk eggs, egg whites and parmesan (if using) in a medium bowl; season with black pepper. Pour mixture into pan; scatter with goat’s cheese and half the chives. Bake for 12–15 minutes, or until frittata is just set.
Step 3 Meanwhile, line a baking tray with baking paper. Put tomatoes on tray; bake for last 10 minutes of frittata cooking time, or until slightly blistered.
Step 4 Sprinkle frittata with remaining chives and basil. Serve with truss tomatoes and salad greens.
About this recipe
First published: April 2014