Potato frittata with pesto & goat’s cheese
Serves 4 Prep 10 mins Cook 20-25 mins
4 medium potatoes, thinly sliced 1 garlic clove, finely chopped 8 large eggs, lightly beaten 1 tbsp olive oil 100g pack soft rindless goat’s
cheese (or vegetarian cheese), sliced 3 tbsp pesto (check label if vegetarian) handful rocket leaves, to serve tomato & basil salad, to serve (optional)
1 Boil the potatoes in salted water for 5 mins until just tender. Mix the garlic with the egg, season, then drain the potatoes and stir into the egg. Heat oven to 220C/200C fan/gas 7.
2 Heat the oil in an ovenproof frying pan, then tip in the egg and potato. Cook over a low heat for 5 mins or until two-thirds set, then transfer to the oven for 10-15 mins until cooked through.
3 Arrange the cheese around the edge of the frittata, drizzle with pesto and top with rocket. Serve with a tomato & basil salad, if you like. PER SERVING 426 kcals, fat 26g, saturates 8g, carbs 25g, sugars 1g, fibre 2g, protein 23g, salt 0.9g