Goat Cheese and Vegetable Frittata

A frittata is really just a fancy word for an egg casserole and you couldn’t get easier than this or more nutritious because eggs are literally the most nutritionally perfect food! You can change up any of the ingredients or all of them (except the eggs of course). The sky is the limit with any number of combinations. Ham, swiss, and mushrooms. Beef, cheddar, and onion. All veggies. Whatever you want! You can even do a “make your own” with the kids and get small pie tins where they can put the ingredients they want into their own little personal pan frittata. We thank delicious.com for this recipe idea, we altered it from the original recipe.

INGREDIENTS

• 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

• A frying pan that can be transferred to the oven (like a cast-iron skillet), or you will need to transfer the contents into a casserole pan.

Instructions

• Preheat oven to 200°C. Whisk together eggs and ¾ cup water in a large bowl. Stir in the broccolini, peas, chives, zucchini, and three-quarters of the goat’s cheese and season with salt and pepper to taste. Heat 2 tbs of the oil in a 24cm non-stick frying pan over medium heat.

• IF YOU HAVE A TRANSFERABLE TO THE OVEN FRYING PAN: 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.

• IF YOU DO NOT HAVE A TRANSFERABLE TO THE OVEN FRYING PAN: Pour everything into a nonstick or treated with oil to help make non stick casserole dish. Transfer to the oven and bake for 35-40 minutes until set and golden. Set aside to rest for 5 minutes.

• Top the frittata with remaining goat’s cheese as it rests. Recommend serving with a nice crisp tomato salad.