New potato, spinach and goats’ cheese frittata
This delightful frittata combines tender new potatoes, fresh spinach, and creamy goat's cheese seasoned with a touch of nutmeg. It bakes into a fluffy, satisfying dish that works wonderfully for brunch or a light supper. Serve warm or at room temperature accompanied by a crisp green salad and crusty bread.
Ingredients
- Single cream100 ml
Instructions
5 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8-10 minutes. Toss in the red onion and cook for a further 5 minutes.
- 2
Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.
- 3
Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.
- 4
Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8-10 minutes, or until the egg has set and the cheese is golden.
- 5
Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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