Frittata Recipe

A frittata is a wonderfully versatile dish that works equally well for a light lunch, brunch or simple evening meal. This recipe from NEFF combines fresh vegetables, creamy goat’s cheese and roasted tomatoes for a dish that is both satisfying and full of flavour.

Served warm with a drizzle of basil dressing, it’s a colourful and delicious way to bring seasonal ingredients together.

Cooking Method: CircoTherm® 170ºC
Serves: 4
Cooking Time: 20 minutes

Ingredients

Topping

• 300g cherry tomatoes on the vine

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp freshly ground black pepper

• 25g bunch basil (leaves only)

• 3 tbsp extra virgin olive oil

• 20g pea shoots

Frittata

• 2 tsp olive oil

• 200g bunch fine asparagus, trimmed and halved lengthways

• 1 small courgette, thinly sliced diagonally

• 3 spring onions, sliced lengthways and cut into 3cm pieces

• ¼ tsp salt

• ¼ tsp freshly ground black pepper

• 8 large eggs

• 100g finely grated parmesan

• 125g soft goat’s cheese

Method

1. Preheat your oven to CircoTherm® Intensive 170ºC.

2. Place the cherry tomatoes (still on the vine) onto a lightly oiled baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15–20 minutes, until the skins begin to split. Remove from the oven and change the oven setting to CircoTherm® at 170ºC.

3. While the tomatoes are roasting, prepare the basil dressing. Blend the basil leaves with the extra virgin olive oil and a pinch of salt and pepper until combined but still slightly textured. Set aside.

4. To make the frittata, heat olive oil in a 20cm non-stick ovenproof frying pan over medium heat. Add the asparagus, courgette and spring onions along with a pinch of salt and pepper. Cook for around 5 minutes, allowing the vegetables to soften slightly while keeping some bite. Turn off the heat.

5. In a jug, whisk together the eggs, parmesan and remaining seasoning. Pour the mixture over the vegetables in the pan and gently stir. Break the goat’s cheese into pieces and scatter across the top.

6. Place the pan in the oven and cook for 20 minutes, until the frittata is set and lightly golden.

7. Remove from the oven and top with the roasted tomatoes, pea shoots and a drizzle of basil dressing before serving.

If you’d prefer to serve the frittata on a plate, leave it to rest for around 5 minutes after removing it from the oven. Loosen the edges and carefully turn it out onto a plate, then flip it back over so the top faces upwards before adding the toppings.