Goats cheese and spinach frittata
This goats cheese and spinach frittata is great for a lazy late spring evening. It comes together in minutes, allowing you to get back outside to enjoy the last bit of sunshine.
Based on Nigel Slater’s goats cheese and spinach frittata, this recipe is incredibly simple. When you’re using just three ingredients, it seems only right to push the boat out with at least one of them. I opted for using Tymsboro as I was after a creamy yet goaty cheese. Serving it with new season jersey royals was also too difficult to resist.
Later in the summer, as the evenings lengthen, I’d love to replace the spinach with beetroot leaves. I think they would lend an earthiness which would work well with the acidity of the goats cheese.
Serves one or two
100g or three and a half oz spinach
three large eggs
100g or three and a half oz goats cheese
Firstly, thoroughly wash the spinach on plenty of cold water and shake dry.
Preheat the grill. Pour a generous glug of olive oil into a medium frying and put over a moderate heat. Add the spinach and allow it to wilt in the olive oil for a couple of minutes, giving it an occasional stir. Whilst the spinach wilts, crack the eggs into a bowl, season generously and whisk.
Once the spinach is cooked, pour it into the egg mixture and give the pan a wipe to remove any excess moisture left from cooking the spinach. Heat up a drop more oil and pour the egg and spinach mixture back into the pan. Cook over a medium heat for around four minutes, topping the spinach frittata with slices of goats cheese after about two minutes. After about four minutes, the egg should be setting around the edges of the pan. To finish the goats cheese and spinach frittata, place under the preheated grill for a final five minutes. This will begin to melt the cheese and leave the top a delightful golden brown.
Serve with boiled new potatoes (jersey royals if you can get them) topped with a glug of extra virgin olive oil, chopped mint and coarse sea salt.