Frittata with Scallions, Watercress and Tarragon

 


Frittata with Scallions, Watercress and Tarragon

INGREDIENTS

Olive oil 2 tbsp

Onion 1 large, finely chopped

Garlic 1 clove, minced

Eggs 8 large, beaten

Milk 150 ml

Scallion 4, diced

Tarragon 2 tbsp, chopped

Watercress 100 g

Salt

Pepper freshly ground

Preparation

How to make frittata with scallions, watercress and tarragon

Preheat the oven to 180°C (160° fan) gas 4.

Heat the oil in a cast-iron pan set over a medium heat until hot.

Add the onion, garlic, and a pinch of salt, and sweat for 5-6 minutes until softened.

Stir together the beaten egg and milk in a jug or bowl. Add to the pan, stir briefly, and leave to set over a low heat for 2 minutes.

Sprinkle over the spring onions and tarragon, and then arrange the watercress on top, pressing down gently.

Season generously with salt and pepper.

Bake in the oven for 8-10 minutes until set. Remove from the oven and leave to stand briefly.

Preheat the grill to hot.

Flash the frittata under the grill for 30-40 seconds to glaze the top before serving.

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