Watercress & Ricotta Frittata

This Watercress & Ricotta Frittata is a perfect Easter inspired dish! Watercress is an under appreciated green: loaded with nutrients such as folate and vitamin K. The flavour is slightly reminiscent of fresh-cut grass (in a good way!). On top of that, the lemon zest in the recipe adds delightful freshness. Makes a great addition to brunch a supper dish paired with a side salad!

Ingredients

• 2 Tbsp canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large bunch (3 cups) watercress, rough ends trimmed, coarsely chopped
• 8 large eggs, beaten
• 1.5 cups ricotta
• 1/3 cup grated parmesan
• Zest of 1 large lemon
• ¼ tsp freshly grated nutmeg
• Salt & pepper

Directions

1. Preheat oven to 375
2. In large, ovenproof skillet, heat oil, swirling to coat edges
3. Sauté garlic and onion until translucent. Season with salt and pepper
4. Add watercress and sauté until wilted (1-2 minutes)
5. In large bowl, combine eggs, ricotta, parmesan, lemon zest and nutmeg
6. Pour ricotta mixture over watercress
7. Bake for 15-20 minutes, until just set. Slice and serve.
8. Enjoy!