Goat’s Cheese, Mushroom and Watercress Frittata

My next Frittata was a real winner, The combination of goat’s cheese, mushrooms and watercress was particularly nice. I am really fond of this goat’s cheese from Abergavenney that I found at Sainsburys as it is the closest thing I can find to a fresh cheese and it works really well in this.

Goat’s Cheese, Mushroom and Watercress Frittata

Serves 2

Extra virgin olive oil

150g mushrooms, thinly sliced

180g fresh style goats cheese

Large handful of watercress

4 large eggs, beaten

Sea salt and freshly ground black pepper

Pre-heat oven to 170C. Heat some oil in a medium non-stick, ovenproof frying pan. Add the mushrooms and cook over a medium heat with a pinch of salt, for about 10-15 mins until golden brown. Add the watercress and cook for a few minutes more until the watercress has wilted.  In a bowl lightly whisk the eggs. Add the mushrooms and watercress and season lightly with sea salt and freshly ground black pepper. Wipe out the frying pan. Add a dash of olive oil. Put the pan back on a medium heat. Pour in the egg mixture and scatter over chunks of the goat’s cheese. Leave on the heat, just until the bottom and sides begin to set. Put in the oven until just firm, about 10 minutes. It is up to you whether you flip the frittata over or serve it the same side up. Cut into wedges and serve with a nice salad.

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