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–+ servings

Spring herb frittata with goat's cheese

A light, fresh frittata with aromatic herbs and creamy goat's cheese - ideal for spring! Perfectly accompanied by a Verdejo from Rueda or a Sauvignon Blanc from the Loire.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course, Vegetarian
Cuisine healthy, light, Mediterranean
Servings 2 People
Calories 420 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Large bowl for mixing the eggs
  • 1 Whisk or fork
  • 1 Ovenproof pan or quiche dish

Ingredients
  

For the frittata:

  • 4 Eggs
  • 100 ml Milk or cream
  • 1 Handful of fresh herbs z. e.g. parsley, basil, tarragon, chives, finely chopped
  • 80 g Goat cheese crumbled
  • 1 Tbsp olive oil
  • Salt & pepper to taste

For the topping:

  • 1 teaspoon lemon zest
  • 1 Handful of rocket
  • 1 teaspoon roasted pine nuts

Preparation
 

Prepare the egg mixture:

  • Crack the eggs into a bowl and whisk with milk or cream.
  • Fold in the finely chopped herbs and season with salt and pepper.

Fry the frittata:

  • Heat an ovenproof frying pan with olive oil and pour in the egg mixture.
  • Leave to set over a medium heat for approx. 5 minutes until the edges are firm.

Baking & serving:

  • Spread the goat's cheese over the frittata.
  • Place the pan in the oven preheated to 180 °C and bake for approx. 10-15 minutes until the surface is lightly golden brown.
  • Garnish the frittata with lemon zest, rocket and pine nuts and serve.

Recommended side dishes

  • Fresh leaf salad with lemon dressing
  • Toasted baguette with herb butter
  • A glass of chilled Verdejo from Rueda

Nutritional values per portion

Calories: 420kcalCarbohydrates: 10gProtein: 18gFat: 28g
Keyword Frittata, Goat cheese, Herbs, Spring, Verdejo, Wine & Food Pairing
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