Courgette and Goat’s Cheese Frittata

We always have loads of eggs because we have chickens, so fairly frequently I throw together some kind of frittata or tortilla using up whatever vegetables and cheese I have in the fridge. This is one I make fairly often and also as a tart when catering. I hope you enjoy it .

Courgette and Goat’s Cheese Frittata


  • 1 large onion
  • 2 large potatoes
  • 2 courgettes
  • 100gr frozen peas
  • 125gr small soft goats cheese
  • 25gr parmesan cheese, grated
  • 6 free range eggs
  • 2 tbsp Olive Oil
  • 60ml double cream
  • Handful of fresh basil and chives
  • Salt and Pepper


  1. Dice onions and potatoes into small cubes and slice courgettes.
  2. Add  a good slug of olive oil to a frying pan and add the onions and potatoes.
  3.  Season with salt and pepper and cook over a gentle heat on the hob until beginning to soften.
  4. Stir in the courgettes and peas and keep cooking until all the vegetables are translucent and nearly cooked.
  5. Tip the contents onto a stone or baking tin that has been oiled, or line withbaking parchment..
  6. Whisk 6 eggs with cream and some seasoning. Add grated parmesan.
    Pour over veg.
  7. Dot pieces of goats cheese and basil leaves and snipped chives all over surface.
  8.  Bake 12-15 minutes, at 180c, until lightly golden.
  9. Allow to stand and cool slightly before cutting and serving. Serve with a salad.


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