Watercress, Pea and Jersey Royal Frittata with Taleggio Cheese
Try this spring vegetable frittata with Taleggio cheese for a light but warming weekday supper just right on a rainy spring evening.
Rich with creamy Taleggio cheese and sweet with Jersey Royal potatoes and spring vegetables, it is deeply satisfying.
It’s a great way to use up left over potatoes but, if you don’t have any, you can steam them in no time whilst you get everything else.
Method
Serves 4 - 6
Prep-time: 15 - 20 mins Cooking time: 15 - 20 mins
You will need a heavy based frying pan approximately 25cm wide.
If you need to cook the potatoes, then put them on over a steamer to cook whilst you prepare the other ingredients.
Pre-heat the oven to 200c/180c Fan/Gas Mark 6
The key to this frittata is to prepare everything in advance so you can bring it together quickly in the pan.
Clean and chop the spring onions. Defrost the peas by plunging them into boiling water for a couple of minutes. When they are ready, refresh them by putting them in cold water.
Remove any tough stalks from the watercress and chop, leaving a few leaves to one side to scatter over the frittata at the end. Chop the herbs.
Beat the eggs and add salt and pepper to season them. Remove the rind from the cheese and cut it into thin slices. Drain the peas and mix with the herbs and watercress.
Gently heat the oil in the frying pan, soften the spring onions for 1 -2 minutes. Add the potatoes and half the vegetable and herb mixture. Pour over two thirds of the beaten eggs. Place half the cheese slices in the pan.
Add the rest of the vegetables and herbs and pour over the rest of the beaten egg. Finally, place the rest of the cheese on top of the frittata.
Put the frittata into the oven on the middle shelf for 15 - 20 minutes until it is just set and the cheese is melted and starting to brown.
When the frittata is ready, carefully take it out of the oven and leave to rest for 10 minutes before serving.
Ingredients
1 tbsp rapeseed oil
300g Jersey Royal potatoes cooked
10 spring onions, sliced
100g frozen peas
50g watercress large stalks removed
200g Taleggio cheese
9 medium eggs
1 tbsp chives chopped
1 tbsp flat leaf parsley chopped
Sea salt and freshly ground black pepper
