, Step by step

Roasted vegetable frittata with goat’s cheese

This recipe is a great vegetarian main meal, and easy to adapt if you want to use your own favorite ingredients.

Mark Stower, Director of Food and Service.

Preparation Time: 15 mins

Cooking Time: 45 mins

Serves: 6

Ingredients

Step 1

Preheat oven to 180°C.
Step 2

Bring a pan of water to the boil. Carefully trim the ends of the beans, then cut them into 3 centimetre lengths and cook in the boiling water for 2 minutes.
Step 3

Trim the spring onions and chop them up. Then chop up the mint. Set aside.
Step 4

Cut the red onion, courgette, carrot and squash into chunks and roast in the oven for 30 minutes.
Step 5

After 30 minutes, remove the vegetables from the oven and add the beans.
Step 6

Beat the eggs together with a whisk, then mix in a pinch of ground black pepper and the chopped mint, parsley and spring onions.
Step 7

Melt the butter in a large ovenproof pan, add the roasted vegetables to it, then pour in the egg mixture.
Step 8

Cook for 2 minutes on the stove top, and then very carefully take the pan off the heat. Now crumble the goat’s cheese over the frittata and bake it for 5–7 minutes until set and golden on top.
Step 9

Serve the frittata warm with a green salad.