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
Equipment
- Saute or frying pan with a lid
Ingredients
- 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
Instructions
- 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
