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:

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

Enjoy!

This super-simple kale frittata is loaded with protein, veggies and flavour!

Ingredients:
– Vegetable oil, 1-2 tablespoons
– 1 small onion, sliced
– 2-3 garlic cloves, chopped
– 2 cups kale, chopped
– 6-8 small round potatoes (or 1 regular sized), sliced, with skin, boiled
– 8 eggs, whisked
-1/2 cup shredded cheddar
– salt & pepper, to taste

Directions:

Preheat oven to 350.
Boil sliced potatoes for a few minutes.
In medium skillet/ oven-safe pan, fry onion for a few minutes.
Add garlic and kale, stir 5 minutes until kale wilts.
Add potatoes and season with salt & pepper.
Mix beaten eggs with grated cheese, and pour over potato & kale mixture. Allow to cook for a few minutes.
Transfer to oven and bake until eggs set (5-7 minutes).
Broil for 1 minute until top is golden.
Slice and serve with green salad.

Enjoy!

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Watercress & Ricotta Frittata

Kale Frittata