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Table of Contents
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.
