Goats' cheese frittata

Triple tested: Simple, easy and tasty, this cheesy frittata’s perfect when you can’t be bothered to spend ages cooking. Brought to you by Essentials magazine


  • 1 bunch spring onions, roughly chopped (reserve a few for the garnish)
  • Handful basil, roughly chopped
  • 200g soft goats’ cheese
  • 2tbsp olive oil
  • 400g cooked new potatoes, sliced
  • 6 medium organic free-range eggs
  • Zest of 1 lemon


  • Heat the oven to Mark 5/190°C. Heat the oil in a small non-stick ovenproof frying pan (about 23cm diameter), add the spring onions and cook for 1 min until softened. Add the potatoes and basil, and stir into the spring onions.
  • Whisk the eggs with the lemon zest, season well and pour into the pan. Use a spatula to stir the mixture over a medium heat until about half the egg is cooked. Crumble over the goats’ cheese, lightly pressing it into the egg. Transfer to the oven and cook for 15-20 mins until the egg is just set in the middle. Eat hot, or leave to cool. Serve with a light summer salad.

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