Goats Cheese and Potato Frittata - with lazy ladies garlic bread serves 6

easy easy easy - prep time 10 mins cooking time 30mins

The perfect frittata should be creamy and full of veggies, its a great way to use up left overs in the fridge. 

Ready... turn the oven to 185 degrees celsius


2 cooked potatoes roughy chopped - place in 2 inch oven proof quiche or pie dish

12 eggs beaten well in a large bowl with 1- 1/2 cups of full cream milk

julienne 1 large zucchini on a mandoline or grater

1/4 spanish onion 'finely, finely' sliced

1/2 jar of goats cheese or feta crumbled into largish chunks (grated cheese would also work)

chopped parsley and grated lemon ( to be sprinkled over the top for presentation)

* green or red chilli optional 


scatter the potato around your flat bottom dish add the zucchini evenly and then the onion. Pour the beaten egg mix over the lot, then lastly add the goats cheese or feta (let it sit or float on top) no need to drown them.

bake for 30 mins or till set

just before serving sprinkle the chopped parsley and grated lemon zest over the top and serve

garlic bread - room temperature butter is easier to spread 

A loaf of good quality wood fired bread and a block of garlic butter, our family prefer LURPAK and available from or local Harris Farm Cammeray. 

Line a baking tray with bake proof paper.

Spread the soft garlic butter over each individual slice and cook in hot oven  underneath the frittata for 8 mins ( hopefully they'll both be ready at the same time)