Quick and easy, frittata makes a great midweek meal to whip up after a long day’s work. Adding goat’s cheese adds a creamy, tangy edge to this twist on the Spanish omelette.
Capricorn English Goat’s Cheese and Tomato Frittata
1 teaspoon light olive oil or rapeseed oil
1 small onion, chopped
1 tomato, sliced
2 eggs
25g Capricorn English goat’s cheese
1 tbsp chopped parsley
Salad leaves
- In a small oven-proof frying pan, sauté the onion in the oil.
- Add the sliced tomato then stir in the beaten eggs, goat’s cheese and chopped parsley.
- Cook until lightly set.
- Finish under a hot grill for 30 seconds until the top is golden.
Just one more day to go until the #vegchallenge ends – you can do it! Check back tomorrow for our final Vegetarian Week recipe.
