One-pan leftovers frittata
March 11, 2026
An easy upgrade to traditional frittata, this version uses goat cheese, red pepper, courgetti, and Schwartz herbs and spices for robust, memorable flavour in every bite. Garnish with fresh parsley for colour and serve with a simple green salad on the side.
An easy upgrade to traditional frittata, this version uses goat cheese, red pepper, courgetti, and Schwartz herbs and spices for robust, memorable flavour in every bite. Garnish with fresh parsley for colour and serve with a simple green salad on the side.
Key products
Instructions
Instructions
- Pre-heat oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.
- In a medium bowl, whisk eggs, creme fraiche, garlic granules, salt and pepper until combined.
- Heat olive oil in large oven safe frying pan (about 30 inches) over medium heat. Cook spring onions, red pepper and courgette for 3-4 mins or until slightly softened but not browned. Add paprika, parsley and dill, mix.
- Space vegetable mix evenly around the pan, add egg mix, make sure the egg is distributed well, add goats cheese dotted evenly around.
- Bake for 15-20 mins in the middle of the pre-heated oven until the eggs are just set and the top is slightly brown.
- Leave to cool for half an hour, and serve, sliced into wedges with a vinegary salad.
- Cooking Tip The vegetables are substitutable, use whatever you have! Same with the cheese, change it for feta, cheddar or blue cheese! All cheese works well here, just half the amount if you’re using something super strong. If you don't have an oven safe frying pan, cook veg as directed, tip into pie dish or baking pan. Follow remaining directions.
