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Goat’s cheese and greens frittata

Step away from that tin of baked beans lady, here's a Speedy Supper for tonight courtesy of The Food Medic.

Not had a millisecond to ponder what to have for dinner tonight?  Can’t get away with serving up beans on toast yet again? We hear you. What you need is this week’s Speedy Supper, a no-fuss weekday dinner that you don’t need to be Heston Blumenthal to whizz up.

woman, dr hazel wallace, holding plate of food

Dr Hazel Wallace. A beautiful, fit doctor with a sideline in publishing. Where did it all go wrong?!

 

This week’s recipe comes courtesy of Dr Hazel Wallace. The ridiculously accomplished 26-year-old junior doctor and personal trainer has just published her first book, The Food Medic, which is crammed with healthy but not faddy dishes and health advice based on actual, proper scientific evidence – a rarity in these days of self-appointed clean-eating gurus. If you can stop staring at Hazel’s glorious teeth, impressive biceps and gotta-have-it sports wear, here’s a frittata to get your tastebuds going.

 

Goat’s cheese and minted greens frittata (serves 4, takes 30 mins)

goats cheese and greens frittata in a pan with dishcloth

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 thing, feta and mozzarella also work well. Don’t be afraid to add in any extra veggies that are sitting in the fridge.

 

Ingredients

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.

 

The Food Medic by Dr Hazel Wallace is out now

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