Herbs, Roasted Peppers & Goats Cheese Frittata — bright sharp savoury sweetness
I love goats cheese. I love the sharpness of it. It pairs really well with the sweetness of the roast peppers and tarragon, and the creaminess of the eggs.
Fritattas are similar to omelettes. You begin cooking both on the stovetop, but with a fritatta you finish it off under the grill. So it’s also kind of like a crustless quiche. They’re great really.
Herbs, Roasted Peppers & Goats Cheese Frittata
Yield: Serves 2
Suitable for: Gluten-free diet
Ingredients:
- 2 bell peppers, roasted, skinned, de-stalked, de-seeded & sliced
- 1 leek, trimmed & sliced
- 4 large eggs
- 60 - 75g goats cheese
- 3 sprigs of tarragon, leaves
- 20g chives, chopped
- 15g parsley, de-stalked &c chopped
- extra virgin olive oil
- salt & black pepper
Instructions:
- Turn on the grill to full heat. Beat the eggs in a bowl with a pinch of salt and freshly ground pepper. Add in the herbs. Heat a little oil in a frying pan. Add in the leeks and fry gently for a couple of minutes until they have softened a little and have a shiny slightly translucent look. Add in the sliced roasted peppers and stir around. Turn up the heat to high. Pour in the egg mix. Move the pan around so it goes everywhere. Scrape the cooked egg from the sides, pushing it to the centre and then move the pan a little so that the space left fills with liquid egg. Do this 5 or 6 times. Dot the pan with clumps of goat's cheese and then let it cook for another minute on the hob before putting the pan under the hot grill. Let cook there until the egg fluffs up and the cheese softens just a little. Leave to cool for 5 minutes before serving
Enjoy!
