The fresh flavour and heat of Zhoug works well with a soft goat’s cheese, combining these in a frittata with seasonal vegetables creates a vegetable packed dish with heaps of flavour. The vegetables that are used can be changed to reflect what is in season.

Ingredients

1 Beetroot, washed and cut into small wedges

2 Carrots, cut into chunky slices

5 New potatoes, cubed

¼ Butternut squash, cut into chunks

8 Free-rage eggs

2tbsp of Zhoug

4tbsp Early Harvest Olive Oil

Salt and pepper

120g Goat’s Cheese Log, cut into rounds

Ingredients

1 Beetroot, washed and cut into small wedges

2 Carrots, cut into chunky slices

5 New potatoes, cubed

¼ Butternut squash, cut into chunks

8 Free-rage eggs

2tbsp of Zhoug

4tbsp Early Harvest Olive Oil

Salt and pepper

120g Goat’s Cheese Log, cut into rounds

1

Heat an oven to 175C, place the vegetables on a tray and cover with 2tbsp Early Harvest Olive Oil, salt and pepper, then toss to combine. Place in the oven and roast for thirty minutes or until the vegetables have all softened. Remove from the oven and set aside.

2

Crack the eggs into a bowl, add the Zhoug and beat until well combined.

3

Turn your grill on to medium to high heat. Alternately you can also just place the frittata in the oven if your pan is oven proof, if this is the case, heat your oven to 170C.

4

Pour the remaining the oil into a medium to large non-stick frying pan, set on a low to medium heat. When hot add the eggs, a minute later follow with the vegetables. Leave to cook until a crust has formed around the outside. Place the goat’s cheese on top then place 3-4 minutes or until the eggs have set and the cheese has melted.

5

Remove from heat then leave for five minutes before serving. Serve with fresh Zhoug on top.

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