I decided that I’d make a frittata with some of the vegetables I’d brought from Arek on Saturday and including some of our goat’s cheese. It’s easiest to use the vac-packed one that’s soft and has no rind. It’s so easy to break up into small pieces using your hands.
2 leeks, thinly sliced
4 courgettes, sliced
2 potatoes, peeled if you like and cut into small cubes
Fresh thyme leaves or a pinch of Herbes de Provence
3-4 cloves of garlic, crushed
3 tbspns other fresh herbs, finely chopped, such as parsley, chives, basil
2 handfuls Baby spinach leaves or rocket
6 eggs, beaten
1/2 cup milk
pinch of chilli flakes
8 slices of baguette toasted or baked, cut in half
110-150g fresh soft goat’s cheese, broken into small pieces
Ideally use a non-stick frying pan. Heat a little oil in it and add the potatoes and leeks. When nearly soft add the courgettes, garlic, thyme and other herbs, chilli flakes and baby spinach.
Cook till nearly soft for a few minutes.
Add the milk, beaten eggs and goats cheese. Stick the pieces of toasted baguette into the mixture with the top of each sticking up.
Bake in a medium over (180c) until the eggs are set and you feel ready to eat it. It will take between 20-30 minutes. Or you can continue to cook it gently on the top of the stove and place in the oven for the last 5-10 minutes.
Eat in warm wedges with a salad or it’s great cold for lunch over the next few days.