Jersey Royal Potato and Spring Greens Frittata

Preheat the oven to 180°C (350°F/Gas Mark 4).

Boil the Jersey Royal potatoes in lightly salted water until tender, about 15-20 minutes. Drain well and set aside.

While the potatoes are cooking, melt the Jersey butter in the oven-safe skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the chopped spring greens to the skillet and cook until wilted, about 3-5 minutes. Season with salt and pepper.

In a bowl, whisk together the eggs and Jersey milk. Season with salt and pepper. Stir in the chopped fresh herbs.

Arrange the cooked Jersey Royal potatoes evenly over the wilted spring greens in the skillet.

Pour the egg mixture over the potatoes and greens. Sprinkle with grated Jersey Mature Cheddar cheese if desired.

Cook on the stovetop over medium-low heat for about 5 minutes, until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top. A knife inserted into the center should come out clean.

Let the frittata cool slightly before slicing and serving.