Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Goat's cheese, pea & bean frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g mix frozen peasand beans
- 8 large eggs
- splash of milk
- 100g log goat's cheesethe kind with rind, or use feta
- 1-2 tbsp chopped mint
- a little oil
Nutrition: per serving
- kcal306
- fat20g
- saturates7g
- carbs8g
- sugars2g
- fibre4g
- protein25g
- salt0.74glow
Method
step 1
Heat the grill to medium. Boil the peas and beans for 4 mins until just tender, then drain well. Beat the eggs with a splash of milk and some seasoning. Slice 4 thin, round slices of goat’s cheese (you’ll use about half the log), roughly chop or crumble the rest into pieces, then stir this into the eggs with the veg and mint.
step 2
Lightly oil an ovenproof shallow pan and place on the heat. Pour in the egg mix and gently cook on the hob for 8-10 mins until there is just a little un-set mix on the surface. Top with the slices of goat's cheese, then put under the grill, and grill until set, golden and the cheese is bubbling.
