Ingredients
- 600 g medium sized potatoes
- 1 bunch of spring onions
- 1 head of broccoli , (375g)
- 1 red pepper
- 1 teaspoon smoked paprika
- 8 large eggs
- 40 g Cheddar cheese
- 1 x 80 g bag of watercress, spinach & rocket
- extra virgin olive oil
Instructions
- Preheat the oven to 200ºC.
- Drizzle 1 tablespoon of olive oil into a 28cm ovenproof non-stick frying pan on a medium-high heat.
- Scrub 600g of potatoes and chop into 1cm dice, adding to the pan as you go.
- Trim, finely slice and add 1 bunch of spring onions. Trim the tough end off 1 head of broccoli (375g), finely chop the remaining stalk and add to the pan. Deseed, finely slice and add 1 red pepper.
- Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
- Crack 8 large eggs into a bowl and beat together, grate in 30g of Cheddar cheese and season with salt and pepper. Mix together well.
- Roughly chop half the watercress, spinach & rocket (40g) and stir into the pan, then pour over the egg mixture, swirling to coat the base of the pan.
- Grate over the remaining 10g of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
- Slide the frittata out onto a serving board and cut into wedges. Dress the remaining watercress, spinach & rocket (40g) in 1 tablespoon of extra virgin olive oil and serve alongside.
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