Potato, Spring Onion & Feta Frittata

5 Minutes prep, 20 Minutes cook

Serves 4

Ingredients

Olive or rapeseed oil

250g cooked new potatoes, sliced

4 Clarence Court Burford Brown eggs

4 spring onions, finely sliced

1 handful of dill

100g feta, crumbled

Method

In a small non-stick frying pan, heat the oil over a medium heat. Add potatoes, then fry until beginning to crisp, this should take around 8 minutes. In a bowl, whisk together the eggs, spring onions, dill and some seasoning. At this point, turn on your grill.

Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over the crumbled feta. After about 8 minutes, once the top side has almost set, pop under the grill for 2-3 minutes or until firm and golden. Slide out of the pan and serve