Fritatta with goat cheese
This frittata from the oven with Bettine goat cheese is super tasty and easy to make. Win win win! A perfect leftover favourite and an all-rounder. Delicious for lunch or when you have more ingredients left in the kitchen, as a meal with some bread.
Total time
20 minutes
Ingredients
for 4 persons| 200 g | mixed tomatoes |
| 1 | clove of garlic |
| 100 g | quark |
| 5 g | fresh parsley leaves |
| 5 g | chives |
| olive oil | |
| 1 | red onion |
| 6 | eggs |
| 100 g | Bettine goat's cheese natural |
| 5 g | dill |
| pepper and salt | |
| ovenproof pan |
Preparation
-
- Preheat the oven to 200 degrees (top and bottom heat).
- Chop the garlic finely. Cut the red onion into wedges and halve the tomatoes. Large tomatoes can be sliced or quartered if necessary. Finely chop the green herbs.
- Beat the eggs with the cottage cheese. Add the garlic. Season with salt, pepper and the green herbs (keep some for garnish).
- Heat a dash of olive oil in an oven-proof pan. Pour the eggs into the pan. Divide the tomatoes (keep some behind for garnish) and red onion slices over the eggs. Spread the slices of goat cheese over the frittata. Cook the bottom for about 6 - 8 minutes on a low heat.
- Place the frittata in the oven and cook for another 5 minutes until the top is also set. Garnish the frittata with some fresh tomatoes and green herbs.
-
-
-
-
