Green frittata with watercress and feta salad (v) recipe

By Silvana Franco

Serves 4
Takes 15 minutes to make, 20 minutes to cook
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Get your five-a-day in a single meal with this colourful simple frittata recipe packed with green goodness.

Green frittata with watercress and feta salad (v)

Ingredients

320g fresh or frozen peas
320g green beans, cut into 3cm lengths
1 large broccoli, cut into florets
1 tbsp olive oil
8 medium free-range eggs, beaten
100g bag of watercress
20cm cucumber length, thinly sliced
200g radishes, thinly sliced
200g feta, crumbled
2 tbsp French dressing (see tip)
2 tbsp fresh pesto

Method

1. Blanch the green vegetables in boiling water for 2 minutes, then drain well. Heat the oil in a non-stick ovenproof frying pan (28cm is ideal).
2. Preheat the grill. Stir the blanched veg into the eggs. Season, then pour into the pan and cook very gently for 20 minutes until almost set. Put the pan under the grill for 5-8 minutes until the frittata is cooked through.
3. Meanwhile, toss together the watercress, cucumber, radishes and feta. Dress the salad, drizzle pesto over the frittata and serve together.

Nutritional info

Per serving: 521kcals, 36.3g fat (12.2g saturated), 34.9g protein, 15g carbs (6.9g sugars), 2.4g salt, 11.3g fibre

Chef's tip

To make French dressing, put 1 tsp Dijon mustard and 3 tbsp white wine vinegar in a lidded jar. Season and shake well. Add 6 tbsp olive oil and shake again. It will keep, chilled, for 2 weeks. ?

Comments

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petesjoy

March 13

Really simple and tasty and packed full of yummy green veggies! The only tweaks I made was to add some paprika to the egg mixture when seasoning and I couldn't get any radish from the supermarket, so I replaced it with red onion for that pop of colour. The dressing was really easy to make yet received the most compliments, so definitely one to remember for another occasion.