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| Goat’s Curd Frittata 8 eggs 1 cup cream Goats curd Fresh herbs Line a medium-sized baking dish (e.g. square pyrex) with baking paper. Mix in a bowl 8 eggs and 1 cup of cream. Put lots of small spoonfuls of goats curd straight on to the Glad Bake. Sprinkle a good layer of home grown herbs (nearly everyone has some mint, parsley or oregano growing in their garden somewhere), pepper and pour over the egg and cream mixture. Bake in a 180 degree C oven for about 15 to 20 mins or until top has become golden and bubbled up. Variations: Add some Dubbo mushrooms and/or your own backyard tomatoes to the top - you will get that yummy roasted taste. Some roughly smashed hazelnuts will also add some great texture and flavour. Serves 6 as a light lunch with a big green salad. From: Edwena Mitchell, Edwena Mitchell Catering and F.O.O.D. Week Committee Treasurer. 
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