Goat’s cheese, pea & bean frittata

This recipe is great for a standby supper, as you’ll probably find all the ingredients in your fridge

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 306
  • fat 20g
  • saturates 7g
  • carbs 8g
  • sugars 2g
  • fibre 4g
  • protein 25g
  • salt 0.74g


  • 300g mix frozen peas and beans
  • 8 large eggs
  • splash of milk
  • 100g log goat's cheese, the kind with rind, or use feta
  • 1-2 tbsp chopped mint
  • a little oil


Goat's cheese & greens pasta
Boil 400g pasta and add the bean mix with 4 mins to go. Drain, reserving some cooking water. Meanwhile, fry 2 chopped garlic cloves and 1-2 finely chopped red chillies in 3 tbsp oil. Return pasta to pan, stir in the garlic, chilli and oil, then add a little water to loosen. Stir in the goat’s cheese, this time all of it chopped. Let it melt for 1 min, then stir in a handful rocket. Season well and serve, drizzled with extra virgin olive oil.


  1. Heat the grill to medium. Boil the peas and beans for 4 mins until just tender, then drain well. Beat the eggs with a splash of milk and some seasoning. Slice 4 thin, round slices of goat’s cheese (you’ll use about half the log), roughly chop or crumble the rest into pieces, then stir this into the eggs with the veg and mint.

  2. Lightly oil an ovenproof shallow pan and place on the heat. Pour in the egg mix and gently cook on the hob for 8-10 mins until there is just a little un-set mix on the surface. Top with the slices of goat's cheese, then put under the grill, and grill until set, golden and the cheese is bubbling.

Suggested recipes from this collection...