Summer Vegetable Goats Cheese Frittata Recipes

SUMMER VEGETABLE & GOAT'S CHEESE FRITTATA

Steps:

• Preheat your grill to medium, or your oven to 180ºC/gas 4.
• Bring a pan of water to the boil. Trim the ends of the beans, then cut them into 3cm lengths. Trim the spring onions and chop them up, then pick and chop up most of the mint.
• Cook the beans in the saucepan of boiling water for 5 minutes, adding the peas or the broad beans for the final 2 minutes of cooking time. Drain all the veg in a colander and set aside.
• Beat the eggs together with a whisk, then whisk in a pinch of black pepper and most of the chopped mint.
• Melt the knob of butter in an ovenproof frying pan, add the spring onion and cook gently for about 5 minutes until soft.
• Add the drained veg to the pan, then pour in the minty egg mixture. Cook for 2 minutes, then very carefully take the pan off the heat.
• Crumble and grate the cheeses over the frittata, then grill or bake for 5 to 7 minutes, or until set and golden on top.
• Scatter over the remaining mint and serve the frittata warm or cold with a green salad.

MAKE A VEGETABLE AND GOAT CHEESE FRITTATA IN 25 MINUTES

Steps:

• Preheat oven to 400°F.
• Combine eggs, salt, and black pepper in a medium bowl, stirring with a whisk.
• Heat oil in a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms; sauté 6 minutes. Add bell peppers and broccoli; cook 5 minutes or until tender. Remove pan from heat; pour egg mixture over vegetable mixture in pan. Sprinkle with goat cheese.
• Bake at 400°F for 8 to 10 minutes or until egg is set. Cut into 4 wedges; top evenly with avocado and pico de gallo.

VEGETABLE + GOAT CHEESE FRITTATA

Steps:

• Preheat your oven to 350 degrees.
• In a large mixing bowl, crack in the eggs and add in the milk, salt and pepper. Whisk until everything is combined. Try not to beat too much air into the eggs and then set aside.
• In a 10-inch oven safe skillet add 1 tablespoon of oil and heat on medium to medium-high. Add in the onions and cook until translucent and soft, about 4 to 5 minutes. Add in the bell pepper, zucchini and a small pinch of salt, stir and cook for an additional 3 to 4 minutes before transferring to a clean bowl.
• Add the remaining tablespoon of oil to the pan. Drop in the tomatoes and a small pinch of salt. Cook the tomatoes until the skin starts to split. Add in the tomatoes and spinach and cook until the spinach has wilted and the mushrooms are tender, about 2 to 3 minutes.
• Reduce the heat under the skillet to medium-low and temporarily remove the skillet off of the heat. Add the bell pepper mixture to the tomatoes and spinach, stir and then spread the veggies into an even layer. Give the pan a chance to cool a little bit, before pouring in the egg mixture.
• Return the pan to the burner and cook until the eggs start to thicken around the edges. Crumble the soft goat cheese and drop it over top of the frittata before sliding the pan on to the middle rack of your oven and bake for 10 to 12 minutes or until the eggs have set, keep in mind that the goat cheese may be bubbling.
• Cool the frittata for a moment before slicing into wedges and serving with a few small (or thinly sliced) basil leaves and perhaps next to a light salad.