Recipe number two. My most expensive recipe yet.

For this recipe I had to go out and buy a nice, large stainless steel oven-proof frying pan - something I really should have had a long time ago, but hey-ho. Thankfully Nisbet’s do student discount, silver lining really. Barring the £25 set-back, this recipe was actually fairly cheap, setting me back less than £10.

I split the frittata into 5, I’m not entirely sure how or why, but it made for the most delcicious, simple lunches for a week. Bang it in the microwave, get the goat’s cheese all soft and gooey and mmm, perfection.

Cooking and prep

Prep for this was very simple, just chopping stuff up really. The only thing that caused issue was chopping the goats cheese - it was just goo that stuck to my knife, similar in consistency to brie. How you get chunks from it I’m not entirely sure. Ramsay calls for a “goat’s cheese crottin” and later asks for it to be grated. I looked at my goats cheese and then at my grater, and back at the cheese, it just wasn’t going to happen.

Now grilling, using the grill is something that has caused my housemates bother. I’d never used it successfully before without smoking up the kitchen and setting off the alarm. This was testing both me and them. Success though. No smoke, no alarm. Wanna know the secret to smoke free grilling? Keep the door open on the oven grill. Who knew?

Minus the slight issue of the goat’s cheese, and being unable to “slide the frittata out the pan”, cooking and prep couldn’t have been any simpler. If you’ve cooked eggs, you can definitely cook this.

Taste

Summed up in one word - glorious. Even after having it everyday for a week, I still hadn’t tired of it, it was just that good. Slightly on the salty side but that was balanced out by the sweet peppers and peas, and the eggs of course. Goat’s cheese was a wonderful new pleasure to try, and I’ll definitely be having it again.

Verdict

With it being so delicious, and making enough food for a week I couldn’t really fault it that much. With such simple prep and easy cooking, it really doesn’t take that much effort.

Now that I read the pre-amble to the recipe I notice it said to firm up the goat’s cheese in the freezer before grating - I should really learn to not skip reading stuff.

As an aside I really need to get up to date with my posts and clear out the small back-log of things I’ve got to write. This frittata was made more then two weeks ago, jeez. Next post is likely not cooking related, but to do with powerlifting. Stay tuned.

Much love,

Moose xoxo