Sometime you get an itch that has to be scratched. Once I got it into my head that I wanted a Leek and Goats Cheese Frittata, then that was it, it had to happen.
My wife and I had been in London for a comedy gig at the O2 and had stayed overnight in a nearby hotel. Sitting on the train on the way back the following day, we were discussing what to have for lunch, when I suddenly decided that I wanted a leek and goats frittata. So we popped into Gog Magog Hill Farm Shop, as it’s sort of on the way home from the station, I could pick up a leek and some soft goats cheese, my wife could get one of their Scotch Eggs.
Once we were home, I softened the leek with some butter in one of our small frying pans, before adding three lightly beaten eggs. After mixing it up a bit, I dotted the goats cheese over the top and whacked it in the oven for twenty minutes. Yes, I’m aware that this isn’t quite the traditional way to make a frittata, but it’s quick and easy.
While it was nice to eat, it was missing something. That something being a bit of crunch, or some texture other than soft. As a starting point it was fine, plenty of room for experimenting with differing cheeses and what not. I just need to figure out what else to add to it, so it’s not so one dimensional in the texture department.