I’m making full use of the lovely sage in my garden with this super simple and tasty Sage and Goats’ 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 and Goats’ Cheese Frittata
This sage and goats’ cheese frittata is a little recipe for one person, it’d make a great hearty breakfast, a nice lunch or a light supper with a colourful salad on the side.
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 yu 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.
The only other ingredients in this recipe are goats’ cheese, Greek yogurt (or any plain yogurt), 2 eggs, butter and your salt and pepper seasoning.
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.
Cook for 5 minutes then pop under the grill till golden brown and garnish with those reserved sage leaves.
Voila, one sage and goats’ cheese frittata, enjoy!
Sage and Goats' Cheese Frittata
- 4 sage leaves
- 1 1/2 tbsp butter
- 2 eggs
- 1 tbsp Greek yogurt or other plain yogurt
- 1 tbsp goats' cheese
- salt and pepper to taste
- Fry the sage leaves in 1 tbsp of butter for about 3 mins till golden and crispy.
- Reserve 2 leave for garnishing and crumble the others.
- Beat eggs with yogurt and season well then pour in the hot butter and crumbled sage leaves.
- Reheat pan with remaining butter and pour in eggy mixture and dot with pieces of goats' cheese.
- Cook for 5 minutes then pop under the grill till golden.
- Serve garnished with remaining fried leaves.