Food, Recipes

Goat’s Cheese and Vegetable Frittata with Tomato Salad

Tick off all of your 2021 goals with this delicious and healthy recipe.

Serves up to 6 people.


16 eggs

2 bunches broccolini, trimmed and chopped into 2cm pieces

1 cup (120g) baby peas

¼ cup finely chopped chives, plus 1 tbs extra

300g soft goat’s cheese, crumbled

2 zucchini, cut into matchsticks (we used a julienne peeler)

¼ cup (60ml) extra virgin olive oil

200g mixed cherry tomatoes, halved

¼ cup (loosely packed) dill sprigs

1 tbs white wine vinegar


Preheat oven to 200°C. Whisk together eggs and ¾ cup (180ml) water in a large bowl. Stir in the broccolini, peas, chives, three-quarters of the goat’s cheese and half the zucchini and season. Heat 2 tbs of the oil in a 24cm non-stick frying pan over medium heat. Pour in the egg mixture and cook for 2 minutes or until the edges start to set. Transfer to the oven and bake for 30-35 minutes until set and golden. Set aside to rest for 5 minutes.

Make a tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl and season.

Top the frittata with remaining goat’s cheese, zucchini and dill and serve with the tomato salad.