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This fritatta recipe fuses a range of flavours. A great alternative to your average omelette. Stir in the peas and heat through.
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Ingredients Sophie's goats cheese, bacon, pea & asparagus soup:
- You need 1/2 cup frozen peas
- Need 8 for asparagus stalls
- You need 500 ml - vegetable stock
- Give 20 grams goats cheese
- Give 2 - rashers of bacon
Toss in the peas and cook for another minute or two, then add the basil. As the omelette begins to set at the bottom, top with Goats cheese. Season generously with pepper and a little salt. Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until the eggs.
Sophie's goats cheese, bacon, pea & asparagus soup steps:
- Preheat oven to 180°C.
- Place your bacon on a foil lined baking tray and cook until crispy.
- In a saucepan, begin cooking your vegetables in the stock.
- When they are soft (about 20 minutes) use a hand blender to make your soup smooth.
- Add the goats cheese and blend until mixed in.
- When the bacon is done, crumble it into your soup, and continue simmering for 5 minutes.
- Garnish with a little crumbled bacon and goats cheese, and serve. Enjoy!
Add some peas and bacon and it's even more heavenly! Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a Bacon Goat Cheese Guacamole. Three Cheese-Stuffed Shells with Meaty Tomato Sauce. The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals.
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