Saturday, 18 January 2014

Goats cheese frittata, great for kids

My son eats pretty well, I know what you're thinking, "My kid won't eat goats' cheese and they're certainly not fans of broccoli!".  They can and they might just surprise you.  My 3 year old is a bit of a cheese fan (as am I) and I do love quiches.  The thing is, calorie wise and salt wise the pastry adds loads and, although I'm a fan of crisp, buttery pastry, the filling is where it's at with a quiche anyway and you know what?  I can be bothered to make a quiche about once in a blue moon.  By making it as a frittata, it's mega quick, easy and tasty and the result looks like you've spent ages over something dead simple.  I'd happily serve this to adults and it would make a pretty nice starter with a spinach salad dressed with walnuts and vinaigrette.  Also, cunningly, by excluding the crust, this recipe is now also wheat free as well as being vegetarian.

As a result of this love of the frittata's taste, ease and convenience you might notice I've been messing around with frittatas made like crustless quiches (i.e. in the oven) a lot recently.  I've always been a fan of goats cheese quiches so tried making a frittata along similar lines. It was meant to be beautifully arranged circles of a small goats cheese log, but that didn't turn up on my food order (the perils of ordering food online) so the presentation isn't quite as pretty as I hoped it would be but it was really tasty.  I mean REALLY tasty.  I'm definitely making this again!

Broccoli and Goats Cheese Frittata - makes enough for two but any leftovers are great cold


110g, 4oz Broccoli (see make it thrifty below)
3 Eggs
2 tbsp milk
1 tbsp cornflour (cornstarch)
30g, 1 oz Extra mature (extra sharp) cheddar
90g, 3oz Rinded goats' cheese, often called 'chèvre blanc'


Preheat the oven to 180oC, 350F, Gas mark 4.

Chop the broccoli into very small florets or pieces (include the stalk, see below) put in boiling water on a hot hob for 4 minutes, then drain and rinse with cold water

Mix the egg, milk, cornflour and cheddar together.

Line a 7 inch round cake tin with non stick baking paper.  Spray or grease with oil.  Pour in half of the frittata mixture, scatter on the broccoli then pour the rest over the top.

Thinly slice the goats' cheese and arrange on the top.

Bake for 17-20 minutes (it took 18 in my oven). 

Leave to cool for a bit, it's better served warm or cold rather than hot.  Is the humble frittata the ideal dish for busy parents to cook?  No harm is done if your baby cries out for your attention just as you're taking your first bite.  Even better if you don't get to eat (we've all been there), leftovers are just as good kept in the fridge and eaten the next day.  Don't say I don't think about you busy parents too! 

Make it Thrifty:

Make this recipe cheaper by making use of the broccoli stalk as well as the florets.  Just trim off the end and cut into an approx 1cm / half inch dice and cook with the normal broccoli florets.  

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at


  1. yum Yum YUM - and it might even get goats cheese into my kids! Thanks for linking up to the Parenting Pin it Party today too. xx

  2. This looks so fancy, yet so simple! And it sounds AMAZING! Thanks so much for sharing and for linking up with Nomday Monday! Have a great day!

  3. Looks scrumptious and like the idea of it also being great when cold. Commenting for myself and on behalf of BritMums and thanking you for taking part

    1. No problems. It's sometimes really important to have a recipe which works at any temperature, especially when your kids are little. It's ALWAYS when you sit down to eat that a baby cries out!


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