Special Diet

Sage & Goats' Cheese Frittata

prep 10 mins cook 10 mins
  • 25 g (1 oz) butter, plus extra if necessary
  • 18 large sage leaves
  • 50 g (2 oz) soft goats' cheese, crumbled
  • 2 tablespoons crème fraîche
  • 4 eggs
  • salt and black pepper

Melt the butter in a nonstick frying pan. As soon as it stops foaming, add the sage leaves and fry over a medium-high heat, stirring, for 2–3 minutes until crisp and the butter turns golden brown. Take out 6 of the leaves and drain on kitchen paper. Transfer the remaining leaves and butter to a bowl.

Beat the goats' cheese and crème fraîche together in a separate bowl. Beat the eggs in another bowl, season with salt and pepper, then stir in the sage leaves with the butter.

Reheat the frying pan, adding a little extra butter if necessary. Pour in the egg mixture and dot over spoonfuls of the goats' cheese mixture. Cook over a medium heat for 4–5 minutes until the underside is set, then transfer to a preheated hot grill to brown the top lightly. Leave to cool slightly, then gently slide the frittata on to a serving plate. Garnish with the reserved sage leaves and serve with crusty bread.

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