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Tomatoes and goat cheese frittata

This frittata is very simple, delicious and quick to prepare. Can be served for the breakfast or for lunch.

Tomatoes and goat cheese frittata

2 servings

  • 4 large-range eggs
  • 2 tbsp grated Parmigiano
  • 100 g fresh goat cheese
  • 4 tbsp cream (10%)
  • 100 g cherry tomatoes
  • Knob of butter (regular or drawn )
  • salt, black pepper
  • chopped basil, dill, parsley, other herbs to your taste for garnishing
  • separate the eggs
  • whisk the egg yolks together with the cream, add Parmigiano, adjust seasoning
  • whisk the egg whites, add them to the egg yolks, mix gently
  • grease the serving pans with the butter
  • pour in the frittata, arrange the pieces of goat cheese and tomatoes on top
  • bake at 175C for 15-20 min
  • garnish with the chopped herbs

You don’t necessarily need to separate the eggs, but the egg whites whisked separately add to the airy consistency of the finished dish. If tomatoes are too big you can half them. Frittata could also be cooked in micro.