Spinach and Motti Cress frittata

Spinach, potatoes, goat cheese, Motti Cress, Persinette 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

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