Watercress and cheddar frittata recipe
Frittatas are basically Italian omelettes and the fillings can vary. Over the years I’ve made them with all sorts, from lobster to cardoons. They work well as a breakfast dish, starter or lunchtime snack.
I used Black Cow cheddar for this, which is produced nearby in West Dorset. If you have small non-stick frying pans, try making individual frittatas, or just make one large one and cut it up afterwards – or serve it whole on the table for sharing.
Timings
Prep time: 10 minutes
Cook time: 10-20 minutes
Serves
4
Ingredients
couple of handfuls of watercress, stalks and all, roughly chopped
8 eggs
1 tbsp rapeseed or olive oil
4 spring onions, trimmed and finely chopped
30g unsalted butter
100-120g cheddar
Method
Bring a pan of salted water to the boil and cook the watercress for 30 seconds. Drain well and dry on some kitchen paper.
Beat the eggs in a large bowl and stir in the watercress.
Heat the oil in a medium non-stick frying pan and cook the spring onion on a low heat for a minute. Stir into the egg mixture and season with salt and freshly ground black pepper.
Wipe out the pan with kitchen paper and melt the butter until foaming on a medium-high heat. Add the egg mixture and cook, stirring until it just begins to set, then leave on the heat undisturbed for about 30 seconds. Carefully slide on to a warmed serving plate (don’t invert it), grate over the cheese and serve.
