Goat’s Cheese, Pea & Bean Frittata Recipe
Introduction
This goat’s cheese, pea, and bean frittata is a fresh and satisfying dish perfect for any meal of the day. Combining vibrant greens with creamy goat’s cheese and fragrant mint, it’s easy to make and full of flavor. A lovely way to showcase spring vegetables in a simple, comforting meal.
Ingredients
- 300g mixed frozen peas and beans
- 8 large eggs
- A splash of milk
- 100g log goat’s cheese (with rind) or feta
- 1–2 tbsp chopped mint
- A little oil for cooking
Instructions
- Step 1: Preheat the grill to medium. Boil the peas and beans in water for 4 minutes until just tender, then drain well.
- Step 2: Beat the eggs with a splash of milk and season with salt and pepper. Slice 4 thin, round slices of goat’s cheese, using about half the log. Roughly chop or crumble the remaining cheese and stir it along with the drained vegetables and mint into the beaten eggs.
- Step 3: Lightly oil an ovenproof shallow pan and warm it on the hob over medium heat. Pour in the egg mixture and gently cook for 8–10 minutes until mostly set with just a little loose egg on top.
- Step 4: Arrange the goat’s cheese slices on top of the frittata. Place the pan under the grill and cook until the frittata is fully set, golden, and the cheese is bubbly and slightly browned.
- Step 5: Remove from the grill and let it cool slightly before slicing and serving.
Tips & Variations
- For a fresher twist, substitute some or all of the frozen peas and beans with fresh peas and broad beans when in season.
- Add a handful of rocket or spinach to the egg mixture for extra greens.
- Use feta instead of goat’s cheese for a tangier flavor.
- Try stirring in finely chopped spring onions or shallots for added sharpness.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. It also makes a great cold snack or packed lunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas and beans instead of frozen?
Yes, fresh peas and beans work beautifully. Simply blanch them briefly until tender before adding to the frittata mixture. This will enhance the freshness and texture.
What type of pan is best for cooking a frittata?
An ovenproof shallow pan with a heavy base works best to cook the frittata evenly on the hob and allow safe transfer to the grill. A non-stick skillet or a cast iron pan are good choices.
Print
Goat’s Cheese, Pea & Bean Frittata Recipe
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and vibrant Goat’s Cheese, Pea & Bean Frittata that combines tender peas and beans with creamy goat’s cheese and fresh mint. This easy-to-make dish is cooked gently on the stovetop before finishing under the grill to achieve a perfectly set and golden top with bubbling cheese.
Ingredients
Frittata Ingredients
- 300g mixed frozen peas and beans
- 8 large eggs
- A splash of milk
- 100g log goat’s cheese (with rind, or use feta)
- 1–2 tbsp chopped fresh mint
- A little oil (for greasing)
Instructions
- Preheat and boil vegetables: Heat your grill to medium. Boil the frozen peas and beans in boiling water for 4 minutes until just tender, then drain them well to remove excess water.
- Prepare the egg mixture: Beat the 8 large eggs in a bowl with a splash of milk and season with salt and pepper to taste. Slice about half the goat’s cheese log into 4 thin, round slices. Roughly chop or crumble the remaining goat’s cheese into small pieces. Add the drained peas and beans and chopped mint to the beaten eggs along with the crumbled cheese and stir gently to combine.
- Cook the frittata base: Lightly oil an ovenproof shallow pan or skillet and place it on the stovetop over medium heat. Pour the egg and vegetable mixture into the pan and cook gently for 8-10 minutes until the eggs are mostly set but there is still a little unset mixture on the surface.
- Add cheese topping and grill: Arrange the sliced goat’s cheese evenly over the top of the almost set frittata. Transfer the pan under the preheated grill and cook until the frittata is fully set, golden on top, and the cheese is bubbling and slightly browned, which should take a few minutes.
- Serve: Remove from the grill carefully and allow to cool for a few minutes. Slice into portions and serve warm as a satisfying breakfast, brunch, or light meal.
Notes
- Using goat’s cheese with rind adds extra flavor and texture; feta is a good substitute if preferred.
- To make the dish vegetarian, ensure no meat-based stock or additives are used in any ingredients.
- You can add finely chopped garlic or red chili flakes for extra heat if desired.
- Serve with a simple salad or crusty bread to complement the frittata.
- Leftover frittata can be refrigerated and eaten cold or warmed the next day.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: Goat’s cheese frittata, pea and bean frittata, vegetarian brunch recipe, easy frittata, British frittata
