Goat's cheese and leek frittata with frisee, walnut and pear salad and garlic croutons Recipe

Goat's cheese and leek frittata with frisee, walnut and pear salad and garlic croutons Recipe

A light frittata made combining goat's cheese and leek, served with a walnut and pear salad.

  • Preparation
    10mins
  • Cooking time
    10mins
  • Rest time
    0mn
Rate this recipe
(11 votes) 4.5/5
Ingredients
Pour people
  • Goat cheese log(s) : 300 g
  • White part of leek(s) : 5 whole
  • Olive oil : 20 ml
  • Spring onion(s) : 1 bunch
  • Double cream : 100 ml
  • Whole egg(s) : 6 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Curly endive(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Pear(s) : 3 whole
  • Fresh walnut(s) : 50 g
  • Garlic clove(s) : 1 whole
  • French stick : 0.5 whole
  • For the vinaigrette
  • Maille wholegrain mustard : 20 g
  • Honey : 1 tbsp
  • White wine vinegar : 50 ml
  • Olive oil : 150 ml
  • Maldon salt : 5 pinch(es)
Method
  • 1. FOR THE FRITTATA

    Preheat the oven to 180'C.

    Wash the leeks and the spring onions and then finely slice. Break the goat's cheese into small pieces. Break the eggs into a bowl and add the double cream. Season with salt and pepper and then mix together.

    Heat a pan and add a little olive oil. Add the leeks to the pan and cook until soft. Add the egg mixture and then the goat's cheese and spring onions to the pan. Cook over a medium heat for 3-4 minutes and then transfer to the oven to finish cooking.

  • 2. FOR THE GARNISH

    Peel and dice the shallot and the garlic.

    Cut the pears into quarters, remove the core and thinly slice. Break the walnuts into small pieces, place on a baking sheet and then toast in the oven for 3 - 4 minutes. Wash and pick the frisee leaves. Cut the baguette into small cubes to make croutons.

    Heat frying pan to hot and add a splash of olive oil. Add the bread to the pan and cook until golden brown. Once cooked, remove the pan from the heat and stir in the chopped garlic.

  • 3. FOR THE VINAIGRETTE AND TO SERVE

    Mix together the honey, mustard, vinegar and the salt. Whisk the olive oil into the dressing.

    To serve: cut the frittata into 6 slices. Serve each slice of frittata with a handful of frisee, toasted walnuts, diced shallots, fresh pear pieces and a sprinkling of the croutons. Finish with the honey and mustard dressing.

Chef's tip

«Try making this recipe using stilton cheese as a replacement for the goat's cheese.»

Similar recipes in this theme