Watercress and Mushroom Frittata
from Zena

8 large or 10 mediumeggs
Big bunchwatercress, roughly chopped
4 largeroughly chopped field mushrooms (porcini also really good)
Approx 8new potatoes (precooked, thickly sliced)
1 clovegarlic
2 Tbspolive oil
Black pepper and sea salt
Chopped herbs (parsley, basil, dill all good)

In a deep, flat pan, gently fry off the crushed garlic in olive oil. Add the precooked potatoes and roughly chopped fungus, seasoning with salt,pepper and paprika.

Whilst the shrooms and spuds are simmering, beat the eggs, adding a little drop of water and lots of herbs.

Add the eggs to the pan when the mushrooms are cooked and the potatoes are browning.

Gently lay the watercress into the pan, mixing gently to cover the greens with egg.

Turn down the heat and allow to cook slowly on the hob/ring for 10 minutes or so.

When the frittata begins to form a solid edge, bring the whole pan under a medium grill to finish cooking from the top down.

Sometimes I do hob, grill, hob, grill 2 or 3 times, to ensure the thing is solid all the way through.

It is done when solid and golden brown on top.

Turn out onto a serving plate, and serve with a tomato and onion salad, hot or chilled.

My boy likes a bit slice in his school lunchbox!

The watercress can be exchanged by any tasty leaf..............we've had it with rocket, chicory and baby spinach.

Hope this one gets your juices flowing .............its another one eaten on the night of publication!
Lotsa huggles, Zena.