Super Simple Sage And Goat’s Cheese Frittata

This sage and goat’s cheese frittata is light and tasty and just the perfect brunch, lunch or light supper dish any day of the week.

I’m making full use of the lovely sage in my garden with this super simple and tasty Sage and Goat’s Cheese Frittata. I love using my herbs, the garden is slightly overgrown with them just now after our escape to Crete for a couple of weeks.

There is so much to choose from, different mints, parsley, basil, four types of thyme, borrage, lavender, rosemary, tansy, lovage and of course the sage I’m using here.

Sage

Sage is the iron fist in the velvet glove of the herb world. With its soft green velvety leaves one could be lured into thinking it is soft and gentle in the taste department, not so my friends, sage is a robust herb and packs a powerful punch in the flavour department.

Always err on the side of caution when cooking with sage, it is easy to add more but if you over-do it in the first place it can over-power a dish and give almost a musty taste. Get it right and it’s sensational.

Other Ingredients

The only other ingredients in this recipe are goat’s cheese, Greek yogurt (or any plain yogurt), 2 eggs, butter and your salt and pepper seasoning.

How To make this

You’re not just chopping fresh herbs here, you’re going to fry the sage leaves in butter before you start making the frittata and reserve two of them to garnish your dish.

While they are frying beat the eggs with the yogurt then crumble the other sage leaves and add these with the remaining hot butter to a bowl and season well.  Add the remaining butter to the pan and reheat, now pour in the eggy sage mixture and add dots of goats cheese.

Finally cook for 5 minutes then pop under the grill till golden brown and garnish with those reserved sage leaves.

Looking for more quick and easy egg dishes to try? Then check these out before you go;

Frittata with mint spinach and feta

Kale and spinach souffle omelette

Simple spinach frittata

Eggy puff toasts

Huevas rancheros (Spanish eggs)

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.