Lardons and Goats Cheese Frittata

Inspired by Gordan Ramsay, this is an easy recipe and different take on an omellete, namely frittata – which just means an open omelette.

Non stick oven safe pan essential. This is a fast dish so best to have everyting ready and on hand.

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Lardons and Goats Cheese Frittata

Servings: 4


  • 250 g Lardons
  • 1 Red Pepper deseeded abd sliced
  • 4 tbsp grated parmesan
  • 3 Spring Onions sliced
  • 8 Eggs beaten
  • 2 crottins goats cheese roughly 120g
  • 1 handful Basil leaves roughly chopped
  • 150g frozen peas


  • Pre Heat the oven to 180 C°
  • Heat some oil in 27cm (estimate) non stick ovenproof pan over medium heat
  • Fry Lardons for about 3 minutes
  • Add the sliced dred peppers and continue frying for 2 minutes
  • Add the spring onions and continue for 4 minutes, stirring occasionally. If the bacon is burning then its too hot. Just medium heat is what we looking for
  • Stir in the peas for 1 minute
  • Sprinkle in the basil
  • Cut 1 goat cheese in to chunks and add to the pan, scattered
  • Chaneg theoven to the highest grill setting.
  • Add the parmesan ceese to teh beaten eggs and season with pepper, and stir.
  • Pour into the pan over the vegetables and shake the pan so egg is evenly distributed. All this over a nice medium heat
  • Immediately grate over the other crottin of goat cheese and season with salt and pepper
  • Place in the pan for 5 minutes, maybe less. Keep an eye on it. You want a golden top.
  • The easiest way to remove the frittata is to place a board over the pan, then flip very quickly and slowly shake and guide the frittata out of the pan.
  • Slice, serve and enjoy!



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