When I saw this recipe on Nigel Slater's Dish of the Day, I just knew I had to try it. You all know what a big fan I am of Nigel. I've made no secret of it. I know I say it every time . . . he just cooks like I want to cook and eat.
Simple and unpretentious . . . just taking what he has to hand and then creating something delicious from it. That's my way of cooking!
I love Fritatta's. They're so easy to make and you can put just about anything you love in one and come up with a tasty and simple supper dish. Leftover roasted veg . . . scraps of meat and veg . . . you name it, the skys the limit.
This is a particularly delicious version making good use of the fresh spinach leaves leftover from yesterday's supper and a few rounds of goats cheese which was in the refrigerator . . .
Oh, I do so love the richeness of goats cheese, don't you? It's tangy and creamy and just so, so luxurious tasting. With a few beaten eggs and some fresh herbs from the garden. It went down a real treat. Quick. Easy. Built for two.
Not bad for a girl who was brought up on Velveeta eh? Supper for two in less than fifteen minutes. Sigh . . . I have come a long way baby!
*Goats' Cheese & Spinach Frittata*Serves 2Printable Recipe
I saw this on the BBC Food Twitter the other day and just had to try it. It looked gorgeous. It's a Nigel Slater Dish. No Wonder!
4 large free range eggs1 TBS fresh thyme leavesa few basil leaves, torn50g of butter (3 1/2 TBS)100g of baby spinach leaves (a large handful)150g of goats' cheese, sliced (It helps if the cheese is very cold and the knife is very sharp)1 tsp chopped fresh rosemary (I didn't use this as we are neither one of us fond of rosemary)fine sea salt and freshly ground black pepper
Break the eggs into a bowl and whisk together well with a fork. Season very well with salt and pepper. Add the thyme and basil leaves, reserving a few thyme leaves to garnish.
Melt the butter in an 8 inch round non stick skillet over medium heat. Add the spinach, and toss and turn with tongs until wilted. Add to the eggs in the bowl. There should still be a goodly amount of butter in the pan. Make sure it is foaming, but not burnt. If it is burnt, discard, wipe out the pan and add a thin slice of butter. Heat until it is foaming. Preheat the grill to high. Add the beaten egg mixture to the skillet. Lay the sliced goats' cheese over top and cook over low to moderate heat for 5 to 6 minutes, until almost set through. (I use a fork and pull up the edges and bit letting egg run beneath every now and then. Pop the pan under the grill and grill until golden brown on top. Scatter with the reserved thyme leaves and serve
