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The Food Medic’s Goat’s Cheese and Minted Greens Frittata

This recipe is great for breakfast, brunch, lunch or dinner – I like to make it in advance and pop it in a lunchbox to take to work with me. If goat’s cheese isn’t your cup of tea, cheeses like feta and mozzarella also work well. And don’t be afraid to add in any extra veggies that are sitting in the fridge!

Serves 4

150g frozen peas
8 free-range eggs
75ml almond milk
1 large courgette (approx 200g),
Handful fresh mint, roughly
1 tbsp coconut oil
80g goat’s cheese
Salt and black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Boil the peas for 5 minutes in a saucepan of water. Drain and set aside.

In a large bowl, whisk the eggs and milk together. Stir in the courgette, peas and mint, and season with salt and pepper.

Pour the mixture into a large ovenproof frying pan on the heat and add the coconut oil. Pour in the egg mix and gently cook on the hob for 8–10 minutes until the base and sides are cooked.

Slice the goat’s cheese into four even circles and place on the top of the frittata. Crumble any remaining goat’s cheese on top.

Place the pan in the oven for 10–15 minutes, until the top is golden and the cheese is bubbling.

Recipe extracted from The Food Medic by Hazel Wallace, published by Yellow Kite, £20
Photo credit: Susan Bell