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Watercress and Pepper Frittata

Pitta Bread

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

  1. Boil the potatoes until tender, drain, cool slightly and slice.
  2. Heat oil in a pan, add the sliced onion and red pepper, frying for 5 minutes.
  3. 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.
  4. Beat the eggs, season with salt and pepper and add to the pan.  Cook, stirring for 1 minute until the egg begins to set.
  5. Level out the mixture and continue to cook for a further 2 minutes.
  6. Place under a hot grill to brown the top and serve with the mixed leaves.

 

 

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RECIPE INFO

SERVES: 2

PREP TIME: 10min

COOK TIME: 25min

READY IN: 35min

 

NUTRITION INFO

Per Serving:

Calories: 262.1 kcal

Fat: 13.0g

Protein: 13.4g

Carbs: 23.3g

Fibre: 3.1g

Fruit and Veg:
2 servings

 

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Published: 26.03.2008

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