Goats’ cheese, spinach and sun-dried tomato frittata

Serves: 4 Prepare & Cook:


  • 8 SpinneysFood Free Range Eggs
  • 125ml double cream
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, crushed
  • 175g SpinneysFood Sun-dried Tomatoes
  • 100g SpinneysFood Baby Spinach
  • 100g goats’ cheese, crumbled


  1. In a large bowl, whisk together the eggs and cream. Season.
  2. Set a 24cm ovenproof frying pan with the olive oil over a medium heat. Fry the shallot for 3-5 minutes, or until softened. Add the crushed garlic and sun-dried tomatoes and fry for a further minute. Stir in the spinach and cook for 2 minutes more, stirring continuously, until wilted.
  3. Preheat the oven to 180°C, gas mark 4. Pour the egg mixture over the vegetables and cook over a low heat for 10-12 minutes, or until the edges have set and started to come away from the sides of the pan.
  4. Scatter over the goats’ cheese and transfer to the oven. Bake the frittata for 5 minutes, or until slightly golden and set.

Top Tip

For individual frittatas, divide the mixture at the end of step 2 among 4 x 12cm frying pans. Serve with toasted bread.

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