I love Nigel Slater’s recipes. They are all so wonderfully easy to make and yet taste so warming and delicious. Although I have never been able to convince Mr Sainsbury’s to package up my weekly shopping in little paper bags marked Monday, Tuesday, Wednesday…
So when my husband offered to cook Mr Slater’s goats cheese frittata after seeing it on the telly-box the other day, my tummy did a little happy dance.
- 4 free-range eggs
- 1 tbsp fresh thyme
- few basil leaves
- 50g/1¾oz butter, plus extra for frying
- 100g/3½oz spinach (a large handful)
- 150g/5½oz goats’ cheese, sliced
- 1 tsp chopped rosemary
- Whisk the eggs in a bowl and season well. Tear the thyme and basil leaves and add to the egg.
- Melt the butter in a non-stick pan. Add the spinach and cook for about one minute until the leaves soften. Add the spinach to the bowl with the eggs.
- Place a thin slice of butter in the pan. When it starts to sizzle add the eggs. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat.
- Preheat the grill on a high setting.
- After six minutes of frying, finish under the grill until golden on top and serve.
A simply lovely veggie dish. Although my husband added a pack of ham-hock. I didn’t complain.