Triple tested: Simple, easy and tasty, this cheesy frittata’s perfect when you can’t be bothered to spend ages cooking. Brought to you by Essentials magazine
- 1 bunch spring onions, roughly chopped (reserve a few for the garnish)
- Handful basil, roughly chopped
- 200g soft goats’ cheese
- 2tbsp olive oil
- 400g cooked new potatoes, sliced
- 6 medium organic free-range eggs
- Zest of 1 lemon
Heat the oven to Mark 5/190°C. Heat the oil in a small non-stick ovenproof frying pan (about 23cm diameter), add the spring onions and cook for 1 min until softened. Add the potatoes and basil, and stir into the spring onions.
Whisk the eggs with the lemon zest, season well and pour into the pan. Use a spatula to stir the mixture over a medium heat until about half the egg is cooked. Crumble over the goats’ cheese, lightly pressing it into the egg. Transfer to the oven and cook for 15-20 mins until the egg is just set in the middle. Eat hot, or leave to cool. Serve with a light summer salad.
Brilliant for using up leftover cooked potatoes.