If you're looking for something seasonal to brighten up your weekend - and a way to use up leftovers - why not whip up this delicious frittata? We've been told it's the GOAT...
This recipe was shared by Louise Agnès of Douet Farm for Jersey Action Against Rape's for their 'Recipe and Walk' book, which brings together islanders' favourite tasty treats and whimsical walks.
"This frittata is a great way to use our Jersey goat’s cheese in springtime," Louise said.
"It's simple and fresh, but it really lets the goat’s cheese flavour sing for itself. And we love that you can just throw in whatever else you have left in the fridge too! It’s fresh, it’s flexible, it’s fabulous!"
Louise's top tip for this recipe is to add bacon lardons when you fry the onions and pair the frittata with a salad.
150g Douet Farm – Jersey goat’s cheese
300g Jersey Royal potatoes
Three knobs of Jersey butter
230g asparagus, spears trimmed and cut into three pieces
Six large eggs
One small onion, chopped
Baby spinach leaves
Wash and boil the potatoes for 15 minutes (or use leftovers and skip this step).
Fry the asparagus in butter, in a large oven proof frying pan for 2 mins and set aside.
Drain and slice the potatoes.
Fry the onions in the frying pan until soft.
Add the potato slices and another knob of butter to the onions in the frying pan, until they start to brown and set aside.
Beat the eggs in a large bowl and season.
Heat the last knob of butter in the frying pan.
Mix the vegetables into the eggs and tip half into the pan.
Crumble two thirds of the goat’s cheese onto the mix and then pour the remaining egg mixture on.
Sprinkle the last few pieces of goat’s cheese on the top.
Bake in a pre-heated oven (200C) for 6 – 10 minutes (until the egg is completely cooked).
Serve warm or cooled, with a drizzle of balsamic vinegar, salad and a sprinkle of pomegranate seeds.
...And why not treat yourself a copy of JAAR's recipe book? It's available in their shop.
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