Mushroom and Watercress Frittata
This mushroom and watercress frittata is a simple, flavoursome dish that works just as well for a relaxed summer lunch as it does for a garden party spread. The combination of mushrooms, eggs and cheese creates a rich, savoury base, while the watercress adds a fresh peppery lift. It’s light, nourishing and easy to adapt depending on what mushrooms you have on hand – oyster mushrooms work especially well and give a lovely meaty texture. You can serve it warm with sourdough or toast for a casual meal, or cut it into small squares and serve as part of a buffet or picnic table.
Emmental, cheddar, Gruyère, or goat’s cheese all work particularly well in this recipe
Ingredients
Method
- Lightly whisk the eggs in a bowl and season with salt and pepper.
- Cut the mushrooms and red pepper into bite-sized pieces.
- Heat a little olive oil in a frying pan and gently sauté the mushrooms and pepper for about 5 minutes, covering with a lid to help them soften.
- Add the garlic and oregano and cook for another few seconds.
- Stir in the tomatoes and balsamic vinegar and cook until most of the liquid has evaporated.
- Add the watercress and let it wilt for a minute.
- Pour the egg mixture evenly over the vegetables, reduce the heat, and cook gently for about 8 minutes, until just set.
- Sprinkle over the grated cheese, then either cover with a lid or place under a grill until melted and lightly golden.
- Slice into wedges and serve warm or at room temperature, garnished with extra watercress if you like.