Goat’s cheese frittata (Serves 2)


  • 4 Field Farm eggs
  • 1tbsp fresh thyme
  • a small handful of basil leaves  
  • 50g butter, plus extra for frying  
  • 100g spinach 
  • 150g goat’s cheese, sliced or crumbled
  • 1 tsp finely chopped rosemary



  1. Whisk the eggs in bowl and season. Tear up the basil and thyme and add to the whisked eggs.
  2. Melt the butter in a frying pan. Add the spinach and cook until it begins to wilt. Add the softened spinach to the egg mixture. 
  3. Add a small knob of butter to the frying pan and pour in the egg mixture. Sprinkle the goat’s cheese and rosemary and cook on a low heat. 
  4. Preheat the grill 
  5. After the frittata has been cooking for five minutes, pop under the grill to finish and to add a golden colour.