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One-pan leftovers frittata

Name: One-pan leftovers frittata
Yield: 1
Ingredients: 8 large free-range eggs; 125 creme fraiche; 1 sea salt mill adjustable; 1/4 ground black pepper; 2 garlic granules; 1 olive oil; 6 spring onion, finely sliced; 1 red pepper, finely diced; 1 courgette, cut into half moons; 2 parsley flat leaf; 1 dill; 1 paprika; 150 goats cheese, diced

By: Schwartz UK

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 flavor in every bite. Garnish with fresh parsley for color and serve with a simple green salad on the side.

Ingredients

1
8 large free-range eggs
125 creme fraiche
1 sea salt mill adjustable
1/4 ground black pepper
2 garlic granules
1 olive oil
6 spring onion, finely sliced
1 red pepper, finely diced
1 courgette, cut into half moons
2 parsley flat leaf
1 dill
1 paprika
150 goats cheese, diced

Nutrition Information

(per serving)

Instructions

Pre-heat oven to 180ºC fan (350F, Gas mark 4). *
In a medium bowl, whisk eggs, creme fraiche, garlic granules, salt and pepper until combined.
*
Sweat spring onions, red pepper and courgette in olive oil for 3-4 mins, 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. *