Goats Cheese and Spinach Frittata with Salad INGREDIENTS 6 eggs 150g young spinach 1 tbsp fresh thyme 100g goats cheese 70g parmesan 1 onion 50g fresh thyme 2 garlic cloves 1 lemon 1 whole broccoli 200g cherry tomatoes 100g watercress 100g radishes 3 tbsp olive oil Salt Pepper
Preparation time Cooking time
10 minutes 30minutes Serves 4
How to cook
1. Finely chop the onion. In a large saucepan approx 25cm in dia heat 1 tbsp of olive oil, add the onions and fry until soft, add 2 crushed garlic cloves and 1 tbsp of chopped thyme, fry for 1 more minute then add the spinach leaves and cook until they wilt, turn the heat down to low. 2. In a large bowl whisk the eggs. Add the zest from the lemon and season with salt and pepper. Pour the eggs over the onions. Turn the heat up slightly and cook until the eggs start to set around the edges. 3. Cut the goats cheese into small pieces and lay on top of the egg mix. Continue to cook until the frittata has half set. At this point turn on the grill to the highest temperature. Sprinkle the Parmesan over the top and place under the grill for 10 minutes until it has cooked through. Remove from the grill and set aside for a few minutes before serving. 4. To make the salad. Thinly slice the radishes and cut the tomatoes in half. In a bowl add the watercress, tomatoes and radishes. To make the dressing mix together 2 tbsp of olive oil with 1 tbsp of lemon juice, season to taste. 5. To serve cut the frittata into slices and serve together with the salad.
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