Goats’ Cheese Frittata

A very easy and pleasing dish to make that has many wholesome ingredients. One of those mid-week meals that can be prepared quickly and easily, and is a delight for those avoiding meat. Experiment with your own ingredients once you've mastered the method.

Ingredients:

5 large free-range eggs
2 tablespoons olive oil
1 jar of roasted peppers (only need 2 peppers, roughly chopped)
2 medium courgettes, thinly sliced
2 red onions, sliced
100g St Helen’s Farm goats’ cheese, coarsely grated
50g pumpkin seeds
5 fresh sage leaves, chopped
1 tablespoon parsley, chopped

You will need a 10 inch frying pan suitable for the oven.

Method:

Pre-heat the oven to 190°C / Gas 5.

Add the olive oil to the frying pan and cook the courgettes and red onion until softened and just starting to brown over a medium heat.

Meanwhile, in a large bowl whisk the eggs with the sage, parsley, red peppers and 80g of the St Helen's Farm goats' cheese, season with salt and milled pepper. Pour the egg mixture over the courgette and red onions and continue to cook over a low heat until the frittata starts to set around the edges, then transfer to the oven and cook for 5 minutes.

Finally, add the last 20g of St Helen's Farm goats' cheese and a scattering of pumpkin seeds, continue to cook for a further 2-3 minutes, cool slightly, serve.

Serves 4-6

Preparation time: 30 minutes

Cooking time: 20 minutes