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Watercress and goats cheese frittata recipe

12:00 10 July 2014

Watercress and goat's cheese frittata

Watercress and goat's cheese frittata


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.


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