Goat's cheese pesto and spinach frittata bake
Prep:
10 mins
Cook:
60 mins
A grilled frittata, perfect for vegetarians and can be served warm or cold, with some simple sides.
4 tbsp olive oil
2 onion, finely sliced
200g spinach
12 eggs
150g soft goat’s cheese, cut into small chunks
4 tbsp basil pesto
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a small and deep roasting tin with greaseproof paper.
In a non-stick frying pan, heat the olive oil and fry the onions until very soft.
Meanwhile, preheat the grill to medium.
When the onions are translucent, add the spinach in gradually until it has wilted down then stir well to combine.
In a large bowl, whisk the eggs with a generous amount of salt and pepper.
Top the spinach mixture with the goat’s cheese.
Pour in the egg mixture into the prepared tin evenly.
Cook until the sides have started to set, about 15-20 minutes.
Preheat the grill to a medium setting.
Transfer the tin to the grill and let the frittata set, go golden and puff up slightly.
Shake the tin gently to check it has set.
If it still looks runny, return to the grill for a few more minutes.
Remove from the grill, allow it to cool slightly then use a palette knife to release the sides.
Slide the frittata onto a plate or board and serve sliced into wedges.
Serves
12
Preparation Time
10 minutes
Cooking Time
60 minutes
Main ingredients
Eggs, Cheese, Vegetables, Nuts, Oil, Herbs
Recipe Type
Party Food, Entertaining, Batch Cooking
Level of Difficulty
Easy
