Type of cooking:
No rating at the moment! Be the first to
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (for 4-6 people) :
-3 tbsp olive oilMethod: 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.
-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
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.
Calorie Content: 238cals per serving.