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Frittata with peas, mint and goat's milk cheese

Ingredients 7
Servings 6
Time 10


  • 15
    olive oil
  • 1
    bunch spring onions, chopped
  • 3
    baby marrows, cut into slices
  • 250
    peas (if you use frozen peas, thaw them first)
  • 1
    handful mint leaves, chopped
  • 6
    eggs, beaten
  • 1
    disc soft goat's milk cheese, crumbled


1. Heat the olive oil in a frying pan and sauté the spring onions and baby marrows until soft. Add the peas, mint leaves and eggs. Reduce the heat of the plate to very low and let the frittata cook slowly for 5-6 minutes. In the meantime, preheat the oven. Use a spatula to lift the set sides of the frittata while it cooks so that the raw egg can run in underneath and cook.
2. Sprinkle the goat's milk cheese on top and place the frying pan about 10cm below the oven's grill element. Grill the frittata until golden brown and set on top. Stand for a few minutes and then cut into slices to serve.
Wine suggestion: A Sauvignon Blanc and fresh bread are all this frittata needs to turn a quick meal into an event.

Read more on: grill

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