The beauty of a frittata is its versatility as a summer dish.

It tastes just as delicious hot, as it does warm or even at room temperature so you can make it in advance, serve hot, just out of the oven or pack it up and take it on a summer picnic.

This delicious frittata, created by Dorset Food Writer Christine McFadden, is flavoured with Wookey Hole Cave Aged Goats Cheese, a hard, cheddar-style cheese hand-made in Dorset from milk sourced from West Country bred goats and then matured 200 feet underground in Wookey Hole Caves.

Despite its infancy (it was only launched last year) Cave Aged Goat's Cheese has already swept the board at numerous cheese competitions, most recently achieving Best British Cheese at the World Cheese Awards. It’s earthy, nutty notes add a real depth of flavour to an otherwise mild cheese.

You will need a 25-cm non-stick frying pan, 5cm deep, preferably with a curved edge to make it easier to slide the frittata out of the pan.

Goat's Cheese, Potato and Onion Frittata  

Serves 4–6

  • Cave-Aged Goat's Cheese100g
  • rapeseed oil 2 tbsp
  • unsalted butter 50g
  • onions 2, halved and thinly sliced
  • sea salt
  • cooked waxy potatoes such as Charlotte, 275g, peeled and cut into 1-cm cubes
  • eggs preferably free-range or organic, 8
  • chopped fresh herbs such as marjoram or thyme, 3 tbsp, plus extra to garnish freshly ground black pepper

1) Grate 50 grams of the cheese, and roughly crumble the rest.

2) Heat the oil and half the butter in a deep 25-cm non-stick frying pan. Add the onions and a pinch of salt. Fry over low heat for 30–40 minutes, stirring often, until very soft and caramelised.

3) Stir in the diced potatoes, and gently heat through.

4) Using a perforated spoon, remove the onion and potato mixture and put in a bowl. Don’t clean the pan.

5) Beat the eggs in a large jug. Stir the grated goats cheese, then add the onion and potato mixture, and the 3 tablespoons of herbs. Season with sea salt and several grindings of pepper.

6) Preheat the grill.

7) Heat the remaining butter in the pan used for the onions. Once foaming, quickly pour in the egg mixture, stirring to spread out the filling. Cover and cook over low heat for 5 minutes.

8) Sprinkle the crumbled goats cheese over the top. Cover and cook for 3–5 minutes more.

9) Place the pan under the preheated grill for 5 minutes, until the eggs are set, the surface is golden and the crumbled cheese has softened.

10) Slide onto a serving plate. Sprinkle with the rest of the herbs. Serve hot, warm or at room temperature.

Recipe ©Christine McFadden 2016 Further information about Ford Farm Cheese as well as more recipes is available at fordfarm.com.

Cave Aged Goats' Cheese is available from fordfarm.com. Prices start at £2.80 for 190g (excluding delivery).