Goat Cheese and Zucchini Frittata

Social distancing measures have been up scaled in Singapore. Thanks to a large number of Singaporeans returning from US, UK and Europe, Singapore is now facing the second wave of Covid19 cases. Which is hard because we were cruising at 10-20 new cases a day for a month and this has jumped to 50-70 new cases a day. So social distancing measures have been stepped up and we are at DORSCON “dark” Orange. It’s been a little challenging, though not impossible; I am indeed grateful that we’re not seeing the absolute lockdown that many countries have gone into. We even managed to have hub’s new clinic opening yesterday – it was not the usual crowded clinic opening but we invited people in small batches scheduled at hourly intervals and had them do a “walkthrough” of the clinic and exit to the open space at the back of the clinic where there was food that they could pick up and eat or take and go.

Weekends with the family are a little different now as we watch church service on livestream and have meals at home instead of going out. I’ve kept the fridge relatively well-stocked; no hoarding but just making sure we have our usual low carb ingredients available. Recently I was gifted with 5 blocks of goat cheese which I’ve been slowly trying to figure out how to use. To be honest the flavour of goat cheese is a little too strong for me to be eating on its own, so I figured I had to bury it in a recipe instead. So making a frittata was a no brainer; and it was an easy option because after all, everything tastes good in a frittata! In fact it’s the one happy way I use up vegetables that look a little wilted.

Anyway for this frittata I decided to cut the zucchini into thin rounds – I think I was thinking of the show Ratatouille when I was doing it. There is something very compelling about perfect little round discs of vegetables! And when cooked the frittata also had a very pretty appearance when sliced up.

Layers of zucchini slices looked kind of pretty in the frittata.

So this season of Dorscon Orange (some days turning blood orange in colour), we’ve kept to our social responsibility of staying home. It’s a little hard to always eat at home, but I’m grateful that we can still make good meals and we aren’t facing any shortages for now. Praying that this season will pass soon, but at the same time that we will all stay well and learn how to live well in trying times!

Goat Cheese and Zucchini Frittata

  • Servings: 8
  • Difficulty: easy
  • Print

A vegetable frittata ideal for a light lunch.


  • 6 eggs
  • 1 block of goat cheese
  • 1 medium zucchini, sliced into thin 2-3 mm thick discs
  • 1 punnet of cremeni mushrooms, sliced thin
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne peoper (optional)
  • 2 tbsp cheddar cheese (finely grated)


  1. Preheat the oven to 180 deg C.
  2. In a medium bowl, beat the eggs, heavy cream, salt, pepper and cayenne pepper together.
  3. Reserve about 20 slices of zucchini. Add the rest of the zucchini to the mixture and mix well as the zucchini slices tend to stick together.
  4. Add the mushrooms and mix.
  5. Pour the frittata into a pie pan. With the reserved zucchini, evenly lay out the slices over the surface of the frittata. Sprinkle the finely grated cheddar cheese on top of the frittata.
  6. Bake for 1 hour to 1 hour 10 minutes (the frittata should not be jiggly in the center).
  7. Serve hot with a side salad.


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