Easy frittata with peas, mint and goat’s milk cheese

Prep Time: 00:10
Servings: 6
Cooking Time: 00:15
  • 1 - bunch spring onions, chopped
  • 1 - disc soft goat’s milk cheese, crumbled
  • - thaw them first)
  • 2-3 - baby marrows, cut into slices
  • 250ml - peas (if you use frozen peas,
  • 15ml - olive oil
  • - handful mint leaves, chopped
Heat the olive oil in a frying pan and sauté the spring onions and baby marrows until soft. Add the peas, mint leaves and eggs. Reduce the heat of the plate to very low and let the frittata cook slowly for 5-6 minutes. In the meantime, preheat the oven. Usea spatula to lift the set sides of the frittata while it cooks so that the raw egg can run in underneath and cook.

Sprinkle the goat’s milk cheese on top and place the frying pan about 10cm below the oven’s grill element. Grill the frittata until golden brown and set on top. Stand for a few minutes and then cut into slices to serve.

Wine suggestion:
A Sauvignon Blanc and fresh bread are all this frittata needs to turn a quick meal into an event.


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