Whisk Malli Green Tkemali into the egg mixture so the tartness runs through the whole frittata, not just on top. Swap vegetables by season — asparagus and peas in spring, zucchini and peppers in summer.
Recipe card
Frittata with Seasonal Vegetables and Goat Cheese (Green Malli)
- Prep
- 15m
- Cook
- 22m
- Total
- 37m
- Yield
- Serves 6
Ingredients
- →10 large eggs
- →3 tbsp Malli Green Tkemali
- →1/2 tsp kosher salt
- →2 tbsp olive oil
- →2 cups mixed seasonal vegetables (e.g. asparagus, peas, spinach), chopped
- →4 oz fresh goat cheese, crumbled
Instructions
- 01
Whisk
Beat eggs with Green Tkemali and salt until smooth.
- 02
Cook veg
Warm olive oil in a 10-inch ovenproof skillet. Sauté vegetables until tender and any liquid has cooked off.
- 03
Bake
Pour eggs over vegetables, scatter goat cheese, cook on medium-low until edges set. Finish under broiler 2–4 minutes until puffed and lightly browned.
- 04
Serve
Cool 5 minutes, slice wedges. Optional: extra Green Tkemali on the side.
