Watercress and Goats Cheese Frittata
Calling all watercress connoisseurs and enthusiasts, British watercress farmers are launching a national competition to search for the nation's greatest watercress dish.
Think you make a mean watercress and pork sausage, a tantalising watercress and orange scone or perhaps even watercress infused pasta?
Check out The Great British Watercress Cook Off for more details.
This recipe is great for summer picnics - a quiche without the pastry.
Per portion (when serving six): 238 calories, 11.8g protein, 12.6g carbohydrate, 15.9g fat, 5.3g saturated fat, 1.1g fibre, 0.55g salt
Prep: 10 mins
Cooking: 15-20mins
Serves 4 - 6
Ingredients
- 3 tbsp olive oil
- 400g cooked new potatoes, sliced
- 6 spring onions, trimmed and sliced
- 100g watercress, roughly chopped
- 1/2 tsp dried chilli flakes (optional)
- 100g chèvre goats cheese, diced
- 6 medium eggs
- 4 tbsp milk
- salt and freshly ground black pepper
- salad leaves to serve
Procedure
- Heat the oil in a non-stick frying pan, add the potatoes and cook over a medium heat for 8 mins or until they are golden.
- Stir in the spring onions and watercress, sauté for 2 mins.
- 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 mins 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.