Potato Frittata With Pesto & Goat’s Cheese
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Ingredients:
4 medium potatoes (about 600g/1lb 5oz), thinly sliced
1 garlic clove , finely chopped
8 large eggs , lightly beaten
1 tbsp olive oil
100g pack soft rindless goat's cheese , sliced
3 tbsp pesto
handful rocket leaves
tomato and basil salad, to serve (optional)
1 garlic clove , finely chopped
8 large eggs , lightly beaten
1 tbsp olive oil
100g pack soft rindless goat's cheese , sliced
3 tbsp pesto
handful rocket leaves
tomato and basil salad, to serve (optional)
METHODS:
Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
PER SERVING
426 kcalories, protein 23g, carbohydrate 25g, fat 26 g, saturated fat 8g, fibre 2g, sugar 1g, salt 0.9 g
Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
PER SERVING
426 kcalories, protein 23g, carbohydrate 25g, fat 26 g, saturated fat 8g, fibre 2g, sugar 1g, salt 0.9 g
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