Watercress and Chèvre Stovetop Frittata
An impressive brunch dish or an easy weeknight meal, this stovetop frittata comes together quickly—as long as you have fresh watercress on hand, that is. Eggs are a perfect backdrop for its pungent flavor, and creamy chèvre joins the party to round it all out. Young watercress tends to resemble its cousin, arugula, in flavor profile. You can substitute arugula or mustard greens, or milder greens like nettles or spinach in this recipe if necessary.
Ingredients
2 tablespoons butter
8 eggs
¼ cup whipping cream
½ teaspoon sea salt
1 pinch black pepper
2 cloves garlic, minced
1 tablespoon fresh dill (or other fresh herbs)
2 cups fresh watercress, thoroughly washed
1 cup chèvre (goat cheese)
Parmesan cheese for garnish
Directions
In a 9-inch cast-iron skillet, heat the butter over medium heat.
While the butter melts, whisk together the eggs, cream, salt, pepper, garlic and dill until well mixed.
Add the watercress to the heated pan and sauté for 3-5 minutes in the butter until the watercress has wilted and reduced in volume by about half.
Add the egg mixture to the pan, gently stirring to just incorporate the watercress.
Dot the top of the mixture with the chèvre so it is evenly distributed across the top.
Turn the heat to low and cover the frittata with a lid. Let it cook for 15 minutes without stirring or opening the lid. After this time, the eggs should be set but not overcooked.
Turn off the heat and let the frittata sit for another 5 minutes, leaving the lid on to let the frittata continue to set without overcooking.
Remove the lid, garnish with freshly-grated Parmesan and slice to serve.
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