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The Food Medic's Goats Cheese Frittata Recipe

posted on Thursday, 4th May 2017 | find under Nutrition
An exclusive recipe from The Food Medic: Recipes + Fitness for a Healthier Life by Dr Hazel Wallace (Yellow Kite)

This recipe is good for breakfast, brunch, lunch or dinner. I like to make it in advance and pop it in a lunchbox to take to work with me. If goat’s cheese isn’t your cup of tea, cheeses like feta and mozzarella also work well. Don’t be afraid to add in any extra veggies that are sitting in the fridge.

the food medic goats cheese frittata

Ingredients

Serves 4
 
150g frozen peas
8 free-range eggs
75ml almond milk
1 large courgette (approx 200g), grated
Handful of fresh mint, roughly chopped
1 tbsp coconut oil
80g goat’s cheese
Salt and black pepper

Method
 
Preheat the oven to 200°C/400°F/gas mark 6.
 
Boil the peas for 5 minutes in a saucepan of water. Drain and set aside.
 
In a large bowl, whisk the eggs and the milk together. Stir in the courgette, peas and mint, and season with salt and pepper.
 
Place a large ovenproof frying pan over a medium heat and add the coconut oil. Pour in the egg mix and gently cook for 8–10 minutes until the base and sides are cooked.
 
Slice the goat’s cheese into 4 even circles and place on the top of the frittata. Crumble any remaining goat’s cheese on top.
 
Place the pan in the oven for 10–15 minutes until the top is golden and the cheese is bubbling.

Read our exclusive interview with Hazel here and buy her book The Food Medic: Recipes + Fitness for a Healthier Life here (Yellow Kite).
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