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Article image for Goats cheese and vegetable frittata

Goats cheese and vegetable frittata

Posted by Tweed Holiday Parks

Date posted:

Take the pressure out of of making dinner and follow this delicious lunch or dinner recipe which has only three easy steps...

Frittata recipe


  • 16 eggs
  • 2 bunches of broccolini, chopped into 2cm pieces
  • 1 cup or 120g of baby peas
  • 1/4 cup of finely chopped chopped (save some for toppings)
  • 300g soft goat's cheese, crumbled
  • 2 zucchini, cut into matchsticks 
  • 1/4 cup or 60ml extra virgin olive oil
  • 200g mixed cherry tomatoes, halved
  • 1/4 dill sprigs
  • 1 tbs white wine vinegar


  1. Preheat oven/grill to 200°C. Whisk together eggs and ¾ cup (180ml) water in a large bowl. Stir in the broccolini, peas, chives, three-quarters of the goat’s cheese and half the zucchini and season. Heat 2 tbs of the oil in a 24cm non-stick frying pan over medium heat. Pour in the egg mixture and cook for 2 minutes or until the edges start to set. Transfer to the oven and bake for 30-35 minutes until set and golden. Set aside to rest for 5 minutes.
  2. Make a tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl and season.
  3. Top the frittata with remaining goat’s cheese, zucchini and dill and serve with the tomato salad.


Credit: Delicious Magazine

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