Summer treats are always perfect, be it hot summer sun or a warm evening with a gentle breeze. Summer is great. The feeling of the sun is shining, the calm sea, the long nights sat on the terrace, with great company is always lovely. It always leaves everyone feeling in high spirits and the energy to create something tasty, that makes us all sweeter and more gleeful. Summer needs no pinch of extra flavour because there is always an abundance of bursting fruit, colourful crisp vegetables and flavoursome soft cheese.

For me, this frittata is the bee’s knees or some like to say. These ingredients are in season and also quick and easy to make. The ingredients to make this dish are readily available and can be eaten as a light snack accompanied with a clean, crisp salad or as a main dish or an elegant canapé. The typical taste of the goats’ cheese balances the sweetness from the baked figs and the bittersweetness of the sea salt. So why not sit back and serve yourself a refreshing glass of cider, which leaves me to say only one thing…salud!



6 large eggs
2 juicy and bursting figs, cut into quarters
2 medium red onions, thinly sliced
200 ml single cream
200 grams goats cheese, sliced into 1 cm slices
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to season
A generous sprinkling of fragrant marjoram


Preheat the oven to 200°C.

Meanwhile use a large frying pan, add the olive oil and heat on a medium to high heat for 2 minutes.

Once hot add the sliced onions and sauté for 5 minutes.


While the onions are nicely browning in the frying pan, whisk the eggs, cream, marjoram, salt and pepper in a large mixing bowl and add to the frying pan.



Once the egg batter forms a crust around the frying pan, generously place the goat’s cheese and juicy-sweet figs in the egg mixture and cook on a high flame for 8 minutes.



After 8 minutes place the frying pan in the oven and allow the top to become golden brown, carefully remove and cut the summery frittata into 6 generous portions and eat to your heart’s content with a generous glass of chilled cider.

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