Calories: 238 Preparation: 10 mins Cooking: 15 - 20 mins Serves: 4 - 6
3 tbsp olive oil
400g cooked new potatoes, sliced
6 spring onions, trimmed and sliced
100g watercress, roughly chopped
1/2 tsp dried chilli flakes (optional)
100g chèvre goats cheese, diced
6 medium eggs
4 tbsp milk
salt and freshly ground black pepper
salad leaves to serve
Heat the oil in a non-stick frying pan, add the potatoes and cook over a medium heat for 8 mins or until they are golden. Stir in the spring onions and watercress, sauté for 2 mins.
Remove from the heat. Scatter over the cheese. Beat the eggs with the milk and plenty of seasoning. Pour over the watercress mixture then cook over a medium heat for about 5 mins or until the base is set.
Transfer the pan to under a hot grill and cook for a further 5 minutes or until the surface is set and pale golden. Leave to cool in the pan for 5 mins to firm up and cool slightly. Transfer to a board and serve warm or cold in slices.
Fat: 15.9g Saturated Fat: 5.3g Carbohydrate: 12.6g Protein: 11.8g Fibre: 1.1g Salt: 0.55g