Goats Cheese Frittata

With 6 chickens, we are never short of eggs, and this is a delicious way to use lots of them for an easy lunch.

Goats Cheese Frittata

Potato frittata with goats cheese and red pesto
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Servings 4 people


  • Saute or frying pan with a lid


  • 9 eggs beaten
  • 1 tbsp olive oil
  • 2 medium potatoes peeled and sliced
  • 1 garlic clove pressed
  • 80-100 g goats cheese cut into 1cm thick discs
  • 1/8 tsp smoked paprika
  • 2-3 tbsp red pesto
  • 1/2 onion chopped
  • 2 tbsp parsley chopped


  • Heat the oil in a large saute pan and stir in the onion and paprika for 1 minute on a medium setting
  • Push the onion to one side of the pan, and place the potato slices evenly on the bottom of the pan
  • Cook the potatoes for 4 minutes and then turn them over and cook for a further 4 minutes
  • Mix the onions evenly around the potatoes, and pour in the beaten eggs
  • Place the goats cheese slices on the egg
  • Drop bits of red pesto randomly on top of the egg and cheese
  • Scatter the chopped parsley over everything and place the lid over the pan
  • Cook until the eggs are set and the cheese has started to melt
  • Slide from the pan onto a serving plate
Keyword Frittata