In need of an easy, eggy dish for brunch or lunch? Made this watercress & ricotta frittata and it was delicious!!! The lemon zest made it so fresh tasting. Watercress is an under-appreciated leafy green with a lovely peppery flavour and loaded with nutrients. If you have trouble finding it, it can be replaced with spinach, kale or arugula.

– 2 Tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bunch (2 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

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. Makes 6-8 portions.