Watercress Recipes
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Watercress and Pepper Frittata
By WLR's Food Information Executive, Laurence Beeken
Ingredients
- 50g Watercress, Waitrose*
- 1 Serving/180g Potatoes, New, Baby, Average*
- 100g Onions, Raw, Average
- 3 Med Egg/150g Eggs, Free Range, Medium, Average
- 2 Tsp/10ml Oil, Olive, Average
- 100g Peppers, Capsicum, Red, Raw, Unprepared, Average
- 2 Serving/100g Salad, Mixed Leaves, Bondelle*
Method
- Boil the potatoes until tender, drain, cool slightly and slice.
- Heat oil in a pan, add the sliced onion and red pepper, frying for 5 minutes.
- Add potatoes and cook for a further 5 minutes before adding the watercress.
Continue to cook for 2 mins, stirring until the watercress has wilted. - Beat the eggs, season with salt and pepper and add to the pan. Cook, stirring for 1 minute until the egg begins to set.
- Level out the mixture and continue to cook for a further 2 minutes.
- Place under a hot grill to brown the top and serve with the mixed leaves.
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 25 mins |
| Serves | 2 |
Nutrition Data per Serving
| Calories (kcal) | 262.1 |
|---|---|
| Carbohydrate (g) | 23.3 |
| Protein | 13.4 |
| Fat (g) | 13.0 |
| Fibre (g) | 3.1 |
| Fruit and Veg | 2.0 |
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