Sundried Tomato & Goats Cheese Frittata


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.

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
  1. Add the olive oil to a non-stick frypan and put on a medium heat
  2. Add the chopped shallots to the heating pan and cook for a couple of minutes
  3. Meanwhile, whisk the eggs well in a medium sized bowl, then season sparingly
  4. Add the herbs and crumbled goats cheese and stir gently to mix
  5. Pour the egg mixture into the pan and scatter the roughly chopped sundried tomatoes evenly over the surface
  6. Cover the pan & cook for a few minutes, until the mixture has set
  7. Place a suitable sized plate on the bench and remove the pan from the heat
  8. Holding the pan just over the plate, flip the pan and allow the frittata to drop onto the plate browned side up
  9. 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
  10. 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.