Thanks to our local cheese suppliers, Village Maid for the recipe and photo.
Village Maid say: “It’s amazing what you can make out of some leftover veg, cheese and eggs! This frittata feeds eight, is packed with nutrients, and is full of flavour. It’s fairly versatile too, so if you don’t have courgettes or peas then you can use any variety of vegetables with this (peppers, broccoli, broad beans, etc). If you do, be sure to cook them first.”
6 free-range eggs,
90g peas, defrosted or fresh
8 cherry tomatoes, halved
90g courgette, grated
95g Spenwood, grated
90g Wigmore, chopped into bite-sized chunks (we trimmed the rind off ours for texture, but feel free to keep it)
Pinch of salt + pepper
4 tsp basil pesto
½ medium brown onion, diced
Olive oil for the pan, or butter
1. Place the cherry tomato halves into a pan over a medium heat, add 2 tbsp of balsamic vinegar. Give it all a gentle stir every couple of minutes until the vinegar has reduced and the tomatoes have began to soften and blister. Remove from the pan and set aside.
2. Heat a little olive oil in the pan and add the diced onions to fry slowly until they are soft and golden. Set aside with the balsamic tomatoes and leave to cool while you prepare the rest of your ingredients – you’ll need to have them ready to hand for the next part.
3. Whisk the eggs in a jug and stir in the Spenwood, salt and pepper.
4. Heat a well-oiled oven-safe pan on a medium heat, and preheat the oven to 170 degrees celcius (fan-assisted).
5. When the pan is hot, add the whisked egg and Spenwood mixture, then the onions, peas, courgette, half of the Wigmore cheese and half of the balsamic tomatoes, reserving the other halves of both for later. Shake the pan to ensure all of the ingredients are cooking within the frittata mixture. Swirl through the basil pesto, being careful not to mix it in too much.
6. While the frittata mixture is cooking and is beginning to set, scatter the reserved Wigmore cheese and balsamic tomatoes over the top. Give it another shake, then pop the entire pan in the oven for 5 – 10 minutes until your frittata is puffy, golden brown and has doubled in size.
7. Remove from the oven and allow to cool before serving. Or, cool and refrigerate and serve chilled with a salad.