- 1 tbsp olive oil
splash of milk
salt & pepper
- Pre-heat your grill to medium. Heat the olive oil in a large ovenproof frying pan. Add the watercress and gently fry until completely wilted, about 7-10 minutes.
- In a separate bowl, gently mix your eggs with a fork and add a splash of milk and combine. Season well. When the watercress is wilted, add to the egg mixture and stir to coat evenly.
- Pour the egg and watercress mixture back into the frying pan and move around to get an even coating. Gently work the egg away from the bottom in a few places and then let the uncooked egg fill the space. Once the bottom of the Frittata is set, around 4-5 minutes, place the pan under the grill to set the top of the Frittata.
- Once set, about 4 minutes, gently slide the Frittata out onto a plate and serve in wedges with a crisp salad.
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