I’ve found myself been drawn to rhubarb recently, it has such a lovely taste and suits jams, drinks and frittatas. With the rhubarb season just about to end, I thought it would be great to combine simple flavours into a frittata. Roasted rhubarb and goats cheese frittata is great warm out of the oven or cold on a sunny picnic day.
Cooking Time: 35 minutes
Prep Time: 10 minutes
Roasted rhubarb and goats cheese frittata
- 1 stick of rhubarb
- Honey (good drizzle)
- 180g goats cheese
- Rocket (good handful)
- 8 large eggs
- Salt and pepper
- Slice the rhubarb about an inch thick, all the way down the stick. Then slice in half again.
- Turn your oven on to 180C, get a tray and line with a baking sheet.
- Place your rhubarb on the tray and drizzle the honey and be generous with the honey.
- Put in the oven for 20 minutes.
- While your rhubarb is roasting, take your eggs and whisk together. Add the salt and pepper at this point and whisk again. Also chop the goats cheese in to bite size pieces.
- Get a deep frying pan and add a tiny amount of olive oil or butter and turn the temperature on to a medium heat.
- Once the rhubarb has been roasted, take out of the oven and place at the side.
- Put your egg mixture in to the frying pan, let it bubble for half a minute or so.
- Add the rhubarb and goats cheese. Add the rocket and give it slight stir. I added a couple of goats cheese at the top.
- Let this cook for about 5 minutes. Also put your grill on a medium heat.
- Put the your whole dish still in your frying pan under the frill. Let this cook for 8 minutes. Let it slight cool if you’re taking this to a picnic.
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