Goats' cheese frittata

(14 ratings)
Essentials magazine, goats cheese frittata
Essentials magazine, goats cheese frittata
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: Simple, easy and tasty, this cheesy frittata's perfect when you can't be bothered to spend ages cooking. Brought to you by Essentials magazine


  • 1 bunch spring onions, roughly chopped (reserve a few for the garnish)
  • Handful basil, roughly chopped
  • 200g soft goats’ cheese
Check you’ve got
  • 2tbsp olive oil
  • 400g cooked new potatoes, sliced
  • 6 medium organic free-range eggs
  • Zest of 1 lemon

Brilliant for using up leftover cooked potatoes.


  1. Heat the oven toMark 5/190°C. Heat the oil in a small non-stick ovenproof frying pan (about 23cm diameter), add the spring onions and cook for 1 min until softened. Add the potatoes and basil, and stir into the spring onions.
  2. Whisk the eggs with the lemon zest, season well and pour into the pan. Use a spatula to stir the mixture over a medium heat until about half the egg is cooked. Crumble over the goats’ cheese, lightly pressing it into the egg. Transfer to the oven and cook for 15-20 mins until the egg is just set in the middle. Eat hot, or leave to cool. Serve with wedges.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 421(kcal)
  • Fat 29.0g
  • Saturates 12.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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