Goats cheese frittata
Preparation time: 10 minutes
Cooking time: 15-20 minutes
3 tbsp olive oil
400g (14oz) cooked new potatoes, sliced
6 spring onions, trimmed and sliced
100g (4oz) watercress, roughly chopped
½ tsp dried chilli flakes (optional)
100g (4oz) chèvre goats’ cheese, diced
6 medium eggs
4 tbsp milk
salt and freshly ground black pepper
salad leaves to serve
1 Heat the oil in a non-stick frying pan, add the potatoes and cook over a medium heat for 8 minutes or until they are golden. Stir in the spring onions and watercress, sauté for 2 minutes.
2 Remove from the heat. Scatter over the cheese. Beat the eggs with the milk and plenty of seasoning. Pour over the watercress mixture then cook over a medium heat for about 5 minutes or until the base is set.
3 Transfer the pan to under a hot grill and cook for a further 5 minutes or until the surface is set and pale golden. Leave to cool in the pan for 5 minutes to firm up and cool slightly. Transfer to a board and serve warm or cold in slices.
Recipe and image courtesy of www.watercress.co.uk