Goat's cheese and vegetable frittata with tomato salad

Directions

1. 1
   Step 1
2. 2
   Preheat oven to 200°C/180°C fan-forced. Whisk together eggs and ¾ cup (180ml) water in a large bowl. Stir in the broccolini, peas, chives, three-quarters of the goat’s cheese and half the zucchini and season. Heat 2 tbs of the oil in a 24cm non-stick ovenproof frypan over medium heat. Pour in the egg mixture and cook for 2 minutes, or until the edges start to set. Transfer to the oven and bake for 30-35 minutes, until set and golden. Set aside to rest for 5 minutes.
3. 3
   Step 2
4. 4
   Make the tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl. Season with salt flakes and freshly ground black pepper.
5. 5
   Step 3
6. 6
   Top the frittata with remaining goat’s cheese, zucchini and dill and serve with tomato salad.