Spinach, tomato and mushroom frittata with herbs and goat cheese

A really easy and tasty dish for any time of day: that is a frittata. The nice thing is that you can add all sorts of things that happen to be in the fridge or that you find in the vegetable garden, even if the latter is only a simple herb patch.

With a one litre measuring jug you can take it that you fill it halfway with vegetables for this recipe. Together with 6 eggs and 60 ml of milk or cream, the proportions are then ideal. But do feel free to try a little more if inspiration strikes.

Cherry tomato really is a star in this dish and stands out among the other soft flavours, but if you are not so keen on tomato you can certainly add other kinds of vegetable. Think of red pepper, for example. We quickly scattered some dried parsley over the frittata before it went into the oven, to make it look a bit nicer for the photo. Playing with ingredients a little is always fun.

And yes, a cast iron pan is of course wonderful for this recipe and for others. No non stick coating and it goes straight into the oven. Do take care, because the handle gets extremely hot, so use a dry tea towel or an oven glove when moving the pan.

Cheese

The cheese. We would not be kaasdok.nl if we did not have a very good recommendation for that. You can order this wonderfully tasty young matured goat cheese from us easily, and then you have it at home within a few days.

Ingredients:

• 6 large eggs
• 60 ml milk (cream works too)
• 40 grams onion, sliced
• 40 to 50 grams mushrooms, sliced
• 80 to 90 grams cherry tomato, halved
• A handful (15 grams) of fresh spinach, chopped
• A sprig of fresh parsley, finely chopped
• 2 cloves of crushed garlic
• 100 to 150 grams goat cheese
• salt and pepper
• olive oil

Instructions:

1. Preheat the oven to 190 degrees
2. Beat the eggs in a large bowl and add the milk (or cream)
3. Briefly heat a cast iron pan around 25 to 28 cm across with a dash of olive oil over medium high heat.
4. Add the onion and shortly after the mushrooms, and turn them until they are soft.
5. Add the garlic and after 30 seconds the spinach and cherry tomato.
6. After a short minute add the parsley as well and finish with a pinch of salt and pepper and perhaps other herbs. Think of fresh chives, for example.
7. Spread the vegetables over the pan and pour the egg mixture over them
8. Add the cheese. A pinch of dried parsley on top looks nice but is not necessary.
9. Let the bottom turn soft brown by leaving it for a minute or two over medium high heat.
10. Put the frittata in the preheated oven and bake for 8 to 10 minutes.
11. Prick it in the middle, and if your fork comes out dry the frittata is ready.
12. Let it cool briefly before you cut it and serve it straight from the pan.

Serving:

We found this lovely at a summer barbecue with some corn and spare ribs, but it is also a really fine dish for a relaxed lunch or brunch.

Enjoy your meal