Watercress and goats cheese frittata recipe

PUBLISHED: 12:00 10 July 2014

Watercress and goat's cheese frittata

Watercress and goat's cheese frittata

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Watercress and goats cheese frittata

Ingredients

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

Method

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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