Again brushing each sheet with ghee.

Cut into 3”x3”  pieces with a sharp knife.

Bake at 200 c for 30 minutes or until golden brown.

Sprinkle chopped herbs and parmesan over eggs.

The eggs will be slightly runny.

Transfer skillet to the oven, and bake until just set, about 1 minute.

Remove from oven. Using a rubber spatula,, loosen the frittata from the pan, and transfer to a warm plate.

Serve in wedges.
Text Box: Fettucine Casserole Text Box: Ricotta and Herb Frittata Text Box: Traditional Greek Spinach and Feta cheese pie Text Box: 1 lb fettucine or egg noodles 4 tblsp butter or 1/4 cup olive oil 6 cloves garlic, pressed. 2 tbsp chives 2 tbsp fresh parsley or 1 tbsp dried parsley. 1 cup goat milk 8 oz soft chevre 3/4 cup aged cheese , grated Sauted mushrooms and peas. Text Box: Cook fettucine al dente. Melt butter or oil over low heat Add garlic, Chives , and parsley. Saute 2 minutes. Heat milk in a saucepan over low heat and stir in soft chevre until dissolved. Do not boil. When hot, add butter , chives, and parsley mixture, the draines noodles, 1/2 cup Text Box: grated of the grated cheese, the mushrooms and peas. Toss well and place in an oiled casserole dish. Bake uncovered at 180c for 45 minutes. Uncover, top with the remaining grated cheese and bake another 15 minutes or until top is golden. Serve immediately Text Box: 500 gms feta , crumbled 14 sheets filo, thaw thoroughly 3/4 cup ghee Wash spinach, and cut leaves into shreds. Combine spinach, parsley, dill, green onions and sea salt in a bowl. Let stand for 15 minutes, then press out all the liquid. Heat olive oil in a skillet and sauté the 3 cups of chopped Text Box: onions until soft and transparent. Add the spinach mixture and sauté for a few minutes. Add feta cheese and black pepper. Place each of 7 filo sheets in a buttered baking pan , brushing each sheet with ghee. Add the spinach mixture, spread into a thick layer then add remaining filo sheets Text Box: 1/2 kilo spinach leaves 1/2 cup chopped fresh parsley 1/2 cup chopped fresh dill 2 cups finely chopped green onions 1 1/2 tsp sea salt 1/4 cup extra virgin olive oil 3 cups chopped onions 1/4 tsp ground black pepper Text Box: Preheat oven to 200 c Break eggs into a bowl, and lightly beat with a wisk of fork. Season ricotta with salt and pepper. Whisk 2 tbsp of ricotta into eggs In a 12 inch ovenproof nonstick skillet Text Box: 8 large eggs 1/2 cup goat milk ricotta cheese Sea salt and freshly ground black pepper 2 tbsp olive oil 1/4 cup roughly chopped herb leaves, such as basil, thyme, and marjoram 1 tbsp grated parmesan Text Box: Heat the olive oil over medium heat. Rotate skillet to coat all sides with olive oil. Add the egg mixture, and reduce heat to low. Cook loosening the eggs at the sides from time to time with a rubber spatula. Spoon remaining ricotta over eggs. Text Box: Page # Text Box: GOAT MILK RECIPES Text Box: Volume 1, Issue 1