Watercress and goats cheese frittata recipe
12:00 10 July 2014
Watercress and goats cheese frittata
400g cooked new potatoes, sliced
100g watercress, roughly chopped
100g chèvre goats cheese, diced
6 medium eggs
6 spring onions, trimmed and sliced
4 tbsp milk
3 tbsp olive oil
1/2 tsp dried chilli flakes (optional)
Salt and freshly ground black pepper
Salad leaves to serve
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.
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.
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 mins to firm up and cool slightly. Transfer to a board and serve warm or cold in slices.