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
Scale
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
