Goats cheese and pesto frittata

Cook it with:
Makes: 4
Preparation time: 15 minutes
Cook time: 25-30 minutes


  • 2 tbsp Filippo Berio Olive Oil
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 garlic cloves, peeled and finely chopped
  • 100g frozen peas
  • 8 spears of asparagus, chopped into 3cm pieces
  • 8 large eggs
  • 3 tbsp Filippo Berio Classic Pesto
  • 100g firm goats cheese, sliced
  • 80g rocket leaves


Pre heat the oven to 180C Gas Mark 6. Add the oil to a non-stick frying pan and cook the garlic over a medium heat for 30 seconds or until just brown. Add the asparagus and peas and cook for a further 2 minutes.

In a large bowl, beat the eggs and season to taste with salt and freshly ground black pepper. Add the peas, asparagus and the Filippo Berio Classic Pesto. Tip the mixture into a large oven proof frying pan.

Cook over a low heat for 5 minutes. Dot over the goat's cheese slices and cook in the oven for 10-15 minutes or until golden and cooked through. Scatter over the rocket leaves and serve with a drizzle of Filippo Berio Extra Virgin Olive Oil.

Did you know:

This deliciously tangy frittata will work just as well with feta cheese if you can't find a firm goats cheese.
It can be eaten hot straight from the oven but is probably best served at room temperature to allow the flavours to mellow.


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