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Lucy Bee’s Goat’s Cheese and Rocket Frittata

January 16, 2017

There’s something about the classic combination of goat’s cheese and rocket that I never grow bored of – it just works. This frittata is great for a cheap and fast evening meal but makes a healthy and filling lunch too!

INGREDIENTS

  • 1 tbsp Lucy Bee coconut oil
  • 2 red onions, thinly sliced
  • 2 large garlic cloves, crushed
  • 200g rocket
  • 2 tbsp chopped parsley
  • 2 tbsp Sun-dried Tomato Pesto
  • 6 medium eggs, lightly beaten
  • 75g soft goat’s cheese
  • 3 tbsp freshly grated Parmesan
  • Himalayan salt and ground black pepper

INSTRUCTIONS

  1. Preheat the grill on a medium setting. Melt half of the coconut oil in a heavy-based pan, add the onions and sauté over a medium heat until soft. Add the garlic and cook for a further 2 minutes, then tip into a mixing bowl, add the rocket, parsley and pesto, mix together, then add the eggs.
  2. Melt the remaining coconut oil in the frying pan until hot, then pour the mixture into the pan and cook for 2-3 minutes, or until the mixture just starts to set. Scatter the goat’s cheese and Parmesan over the top and cook for a further 2 minutes.
  3. Place the pan under the grill for 3-5 minutes, or until the top is golden and bubbling. Leave to stand for 5 minutes before cutting into wedges and serving.

GF WF VEG

Recipe taken from Coconut Oil: Nature’s Perfect Ingredient by Lucy Bee (Quadrille)

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