Ingredients
- 6 large free-range eggs
- Sea salt (to taste)
- Freshly ground black pepper
- 200g cooked sweet potato, skin on and diced
- 4 shallots, peeled and sliced
- 150g baby spinach
- 1 bunch of fresh parsley
- 220g cottage cheese
- Picked and washed watercress to garnish
Preheat the oven to 160 degrees/gas 3. Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk together and put to one side.
Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Peel and slice the shallots, then add to the pan with a drizzle of olive oil and fry gently for a minute or so. Add the cooked and diced sweet potato and sauté for a further minute. Then add the washed baby spinach and chopped parsley and cook until the spinach starts to wilt.
Pour the egg mixture over the ingredients in the pan, then spoon the cottage cheese on top, saving a little back to serve on the top. Stir gently for a minute or so to get some heat into the eggs. Place the pan in the pre-heated hot oven for about 10 to 15 minutes, or until golden and firm to the touch. When ready to serve, toss the watercress in a little olive oil to coat. Season lightly with salt and pepper.
When the frittata is ready, turn it out onto a board, allow to cool a little and cut into wedges and serve with the watercress and cottage cheese.
You can also cut into wedges and it will keep in the fridge for two to three days.
