Serve this with crusty Italian bread and a fresh mixed green salad.
The ingredients and process shown below should be suitable for a main meal for two people.Ingredients ½ tbsp olive oil 2 free range eggs 2 small shallots, finely chopped 50 gm goats cheese, crumbled * (see below) 75 gm sundried tomatoes, chopped ½ tsp ea dried basil, oregano (or 1 tbsp if using fresh herbs) fresh ground sea salt and black pepper to taste
- Add the olive oil to a non-stick frypan and put on a medium heat
- Add the chopped shallots to the heating pan and cook for a couple of minutes
- Meanwhile, whisk the eggs well in a medium sized bowl, then season sparingly
- Add the herbs and crumbled goats cheese and stir gently to mix
- Pour the egg mixture into the pan and scatter the roughly chopped sundried tomatoes evenly over the surface
- Cover the pan & cook for a few minutes, until the mixture has set
- Place a suitable sized plate on the bench and remove the pan from the heat
- Holding the pan just over the plate, flip the pan and allow the frittata to drop onto the plate browned side up
- Place the pan just over the plate again, and flip the plate and the pan over, so that the browned side of the frittata is now uppermost in the pan
- Place the pan back onto the heat and cook for another 2 or 3 minutes to brown the lower surface
Slide the frittata on to the serving plate (or plates)
* Crumbling goats cheese can be a ‘challenge’. The level of difficulty in doing this depends on the specific cheese you use. Many goats cheeses are soft and creamy, so crumbling them is well-nigh impossible. I know of two tips to simplify this, one is to put the cheese into the freezer for a short time. Alternatively cut the cheese into slices with a very sharp knife, then use a fork to break each slice into smaller pieces or cut again with the knife for small cubes.