Page 53 - JG Performance Recipe Book May

Goat’s cheese, pea & bean frittata
INGREDIENTS
300g mix frozen peas and beans
8 large eggs
Splash of milk
100g log goat’s cheese, the kind with rind, or use feta cheese
1-2 tbsp chopped mint A little oil
SERVES: 4
TOTAL TIME: 25 Minutes
INSTRUCTIONS
Start by heating your grill to medium. Meanwhile, boil the peas and beans for 4 minutes until just tender, then drain well.
Beat the eggs with a little of the milk and some salt and pepper.
Slice 4 thin, round slices of goat’s cheese (you’ll use about 50g), roughly chop or crumble the rest into pieces, then stir this into the eggs along with the vegetables and mint.
Lightly oil an ovenproof shallow frying pan and place on the heat.
Pour in the egg mix and gently cook on the hob for 8-10 minutes until there is just a little un-set mix on the surface.
Top with the slices of goat’s cheese, then place under the grill until set, golden and the cheese is bubbling.
Serve piping hot.
MACROS
CALORIES 312 PROTEIN 25 CARBS 8 FATS 20 FIBRE 4
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