Spinach and Motti Cress frittata

(for 10 portions)

• 250g (700g raw) cooked fresh spinach
• 100g goat cheese
• 2 punnets Persinette Cress
• 2 punnets Motti Cress
• 500g cooked, diced potatoes
• 1 tbsp olive oil
• 5 medium eggs 
• 1 white onion
• seasoning

• Dice the white onion and cook gently in a frying pan with a tablespoon of olive oil. Season to taste and cool down.
• In a mixing bowl, mix together the eggs, the cooked, diced onions and one punnet of chopped Persinette Cress. Season to taste once again.
• Place non-stick baking paper on a baking tray and place the cooked diced potatoes on the bottom of the tray. Add the cooked spinach and the goat cheese on top.
• Pour the egg mixture on top and bake in an oven at 200°C for 15 to 20 minutes.
• Cool and cut into portions.
• Serve with Motti Cress.

Recipe: Franck Pontais