Vegetable and Goats Cheese Frittata
Eggs, eggs, eggs, I just love them. To me, eggs are one of the most perfect foods on the planet, ever so versatile and nutritious. When I was a young chef at the age of sixteen to get a job in the best restaurants or hotels around the UK, you had to be able to cook eggs. Whether fried, poached, baked, or boiled, eggs were always on the kitchen test, no matter the position you were applying for. It may sound simple to boil an egg but to cook it right takes experience. The same goes for making an omelet. It takes time and practice. The one good thing about egg cookery is no matter what the recipe, eggs don’t take long to cook, and they are pretty affordable. So take the time to practice the art of egg cookery. As an added bonus, you get to enjoy the results.
Vegetable and Goats Cheese Frittata
Serves 8
Ingredients:
2 tablespoons olive oil
1 red onion, peeled and sliced
4 cups broccolini, roughly chopped
4 cloves garlic, peeled and minced
½ cup sun dried tomatoes, roughly chopped
12 medium free-range eggs
1 cup Greek yogurt
4 tablespoons freshly chopped parsley
Salt
Black pepper
½ cup goat’s cheese
How to make:
Pre-heat oven to 380°F. Place a large frying pan over a medium heat. Add the oil and allow to heat through. Stir in the sliced onions and chopped broccolini. Cook both for 4 to 5 minutes or until charred and tender. Add the garlic and tomatoes during the last minute to cook through. Don’t burn.
In a small bowl, stir together the eggs, yogurt, and parsley. Then season with salt and pepper. Tip the cooked vegetables into a 12-inch, rectangular deep pan. Dot with goat’s cheese, and pour over the egg mixture. Bake for 30 to 40 minutes or until just set.
Remove from the oven, and allow to cool slightly before serving.