Goats’ cheese – courgette frittata
Ingredients
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 200 g courgettes, prepared and finely cubed
- 150 g peas (‘petit pois’; fresh, tinned or frozen)
- handful of mint leaves, shredded
- salt, white pepper
- rapeseed oil
- 4 eggs, lightly beaten
- 100 g soft goats’ cheese
Method
- Preheat oven to 220 °C. Blend goats’ cheese and mint leaves to a smooth puree.
- In an oven-proof frying pan, heat a little oil over moderate heat. Add shallot and garlic, cook until softened. Add courgette, cook for a few more minutes while stirring occasionally. Add peas, season to taste. Remove from heat, add beaten eggs, mix well. Top with cheese/mint puree. Bake in the preheated oven for 15 minutes, remove from oven and let sit for 5 minutes before serving.