Frittata with Medita and Sussex Cheddar
Serves 8 as part of a picnic – served cold
150g High Weald Dairy Medita – cubed to 1cm
200g High Weald Dairy Sussex Cheddar – grated
8 free range eggs
8 medium-sized salad potatoes, cooked and cooled.
1 medium onion, sliced
2 plum tomatoes, quartered
1 bunch of watercress
Salt and pepper to season
Slice the onion and sweat until soft in a non-stick pan. Slice the cooked potatoes and add to the pan. Meanwhile in a mixing bowl beat the eggs and add salt, pepper and grated cheddar. Pour the egg mixture over the onions and potatoes and cook very gently until cooked half way through from the bottom upwards. Add the tomatoes and medita to the top of the frittata and then place the pan under a grill so the top half can cook. Allow to cool and scatter with watercress. Perfect as part of a spring picnic!