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

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Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

5 eggs
100 g mushrooms
½ red pepper
2 garlic cloves grated
1 tsp dried oregano
1 Tbsp balsamic vinegar
6 baby tomatoes halved
1 large handful watercress
3 Tbsp Grated cheese Emmental, Cheddar, Gruyère, or goat’s cheese
Olive oil for cooking
Salt and pepper

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.