This easy, one-pan seasonal recipe is packed full of veggie goodness
One of the best things about spring is all the lovely seasonal produce that’s available in shops, veg boxes and even your garden if you’re lucky enough to enjoy your own home-grown veggies. Crisp young new potatoes are a real treat during the spring months, and I love to use these in the kitchen whenever I can. With their subtle sweet flavour and waxy, firm texture they’re super versatile, holding their own in a fresh potato salad or zingy potato and paneer curry.
This one-pan new potato, spinach and goat’s cheese frittata recipe is a firm favourite of mine because, like its new potato star, it’s so versatile. It’s great served up fresh and warm as a family meal with a crusty loaf and plenty of green salad, or left to cool and refrigerated ready to serve cold for a picnic or garden party. You can switch up the ingredients with your favourite veggies, and your only size limitation is the size of your frying pan!
You will need:
- 8 free range eggs
- 400g new potatoes, sliced into rounds of about 0.5cm thick
- 1 large red onion, diced
- 150g fresh spinach
- 120g soft goat’s cheese, roughly chopped
- 100ml single cream or dairy free alternative
- 2 tbsp 0live oil
- Handful fresh mint leaves, chopped
- 12 sage leaves
- 2 garlic cloves, minced
- Salt and pepper to taste
Let’s get started!
- First preheat your oven – turn it up to about 220C/200C fan/Gas 7.
- Crack your eggs into a large bowl, and whisk together with the cream, salt and pepper and chopped mint. Set aside.
- Heat the olive oil in a large, flat-bottomed ovenproof frying pan over a low/medium heat. Add the potato slices, and cook for about 8 minutes, making sure both sides of each slice are nice and golden.
- Add the chopped red onion and cook for another 5 minutes, until the onion is nice and translucent.
- Add the garlic to the pan, and stir well into the mixture for about 2 minutes before adding the spinach leaves, folding them in until they start to wilt.
- Ensure all the veggies are distributed evenly over the surface of the frying pan, then add the egg and cream mixture. Stir through thoroughly for about a minute, then remove the pan from the heat.
- Place the chopped goat’s cheese evenly over the surface of the egg and vegetable mixture, and scatter over the sage leaves. You may want to add more salt and pepper at this stage – though be wary with the salt, as goat’s cheese contains lots of it already.
- Place the whole pan onto the top shelf of the hot oven, and bake the frittata for 8-10 minutes, until the egg has set firmly and the cheese is golden. If you prefer a more soft set egg, reduce the cooking time.
- Use a teatowel to handle the pan as you remove it from the oven. Place the pan on the hob top or a cooling tray to allow the frittata to cool slightly before serving.
- Use a sharp knife or a pizza cutter to slice the frittata into wedges, and serve with your favourite accompaniments. I love to pair with a herby tomato and cucumber salad, fresh rocket and a good hunk of buttered sourdough (and perhaps a glass of white wine, enjoyed in the garden!).
- Leftover or cooled frittata can be saved in the fridge for up to four days in an airtight container.