Food, Recipes

Goat’s Cheese and Vegetable Frittata with Tomato Salad

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.