Vegetable and goat cheese frittata. Italian vegetarian recipe step by step

For 2 € 0.8 /pers. 255 kcal/100g

Today we are going to learn how to prepare a vegetable and goat cheese frittata. Don’t be scared by the name, because it is a very simple recipe of Italian origin that we could say is the first cousin of our tortillas . The difference is that cooking begins on the stove and ends in the oven.

It is a very versatile dish and easily adaptable to each person’s taste or to the ingredients we have at home at the time of preparing it. We can add other vegetables, use another type of cheese, incorporate some preserves, pieces of meat, etc.

To prepare this vegetable and goat cheese frittata , or any other, it is important to keep in mind that the pan is oven safe. It must have an iron or stainless steel handle. The ones with plastic handles are not useful because they melt in the heat, so be careful with this because you could end up without a frying pan if you use the wrong one.

If you do not have an oven-safe pan, you can cook the frittata from start to finish in the pan. You only need a lid to cover it and let it set over low heat and with the steam that is produced inside. Nothing is an impediment for you to prepare a frittata today. Perfect for dinner or a light lunch, a little bread is great (homemade is best) and enjoy!

Preparation of the frittata base. Preparation of vegetables and goat cheese

1. Peel the onion, cut it in half and then chop each half into thin strips, that is, into fine julienne strips.
2. We heat three or four tablespoons of extra virgin olive oil in an oven-safe frying pan. The latter is important because this same pan is going to go in the oven, so it has to be a pan with a removable handle or an iron handle. A frying pan with a plastic handle is not useful because it would melt.
3. Add the onion to the pan, along with a pinch of salt, and sauté over low heat for about 10 minutes. Meanwhile, we wash the pepper, remove the stem and seeds and cut into strips. Then we cut each strip into small cubes.
4. We add the pepper to the pan and continue to sauté the vegetables over very low heat for 15 more minutes. The onion has to be slightly golden and caramelized, so that the sweetness it has comes out and contrasts with the strong flavor of the goat cheese.
5. When the onion is caramelized, add the spinach, cover the pan and let it cook with the steam generated inside. Once the spinach leaves are tender, stir and mix well.
6. We beat the eggs in a large, deep container and season with salt and pepper to taste, taking into account that the vegetables do not contain any salt (only the pinch that we added to the onion at the beginning). Pour the beaten eggs into the pan and stir gently to help them reach the bottom.
7. We cut the goat cheese roll into discs, discarding the ends, and strain them over the entire surface. Cook over very low heat for one minute before transferring the pan to the oven.

Baking and final presentation of the vegetable and goat cheese frittata

1. The oven must be preheated to 200º C, with heat up and down. We remove the pan from the heat and add 4 slices of goat cheese on top.
2. We place the pan on a rack in the central part of the oven and bake for about 8 minutes or until we see that the surface is set, but still juicy.
3. We remove the pan from the oven (using a cloth or oven mitts to avoid burning ourselves), transfer the frittata to a plate (we can also take the pan to the table), cut it into portions and serve immediately.

You can see all the photos of this  recipe step by step  in this album. Don’t miss any details and you will get a delicious vegetable frittata.

Tips for a delicious vegetable and cheese frittata

• If you want the red pepper to remain a little whole, which will give the frittata some texture, add it later to the pan with the onion. To taste.
• We have used a 22 cm frying pan and, as you can see in the photos, a thin frittata comes out. If you want it thicker you can use more eggs or a smaller pan.
• Goat cheese gives a spectacular flavor to the frittata, but we know that not all of you are fans of its flavor. The good thing about this recipe is that it can be adapted to taste, so you can use mozzarella, diced provolone, flakes of grated Italian Grana Padano cheese, among other cheeses.
• If you want to make the frittata in the oven, but you don’t have the right frying pan, you can prepare the sauce in a normal frying pan and then transfer it (along with the egg) to a well-greased mold. Finally you just have to add the cheese and it’s ready to go in the oven.