Goat's Cheese Frittata
Tasty frittata of Potato Wedges with Rosemary and goat's cheese.
An attractive serving suggestion for every day!
Ingredients
Makes 24:
- 2 kg Potato Wedges with Rosemary
- 400 g soft goat's cheese
- 10 eggs
- 200 ml milk
Preparation
- Pre-heat the oven to 150 °C.
- Cook the Potato Wedges in a pan for 12 minutes until golden-brown.
- Arrange the Wedges in 2 muffin tins.
- Beat the goat's cheese and milk in a large bowl until smooth; mix in the eggs one by one.
- Pour the goat's cheese mix over the Potato Wedges.
- Bake on the middle shelf of the oven for 25 minutes.
