This post is sponsored by B&W Quality Growers, the world’s largest grower and marketer of watercress. Thank you for supporting our work here at Food Heaven!
You say potato.
We say Potato Crusted Watercress Frittata.
Today we present a delicious breakfast recipe that you’ll want to add to your weekly rotation.
This frittata is ridiculously easy to prepare, and you can make it once and eat it for the whole week. Life goals? We think so. This dish is also a one-pot wonder, meaning there is less to clean up after you’re done.
For our busy bees who don’t have 10 minutes to sit down and savor breakfast in the AM (because snooze is life), we got you. This recipe can easily be sliced and packed to go. Warm this up in the office and enjoy it when you get to work.
Convenience aside, our watercress frittata is a nutrition powerhouse. It has the perfect balance of carbs, protein and veggies to give you a steady stream of energy throughout the morning. We promise that one serving of this incredibly filling dish will keep you full for at LEAST 3 hours. If not, we’ll give you a free copy of our 7 Days of Smoothies Ebook. (Wink.)
We chose to highlight watercress in this recipe because it’s an incredibly nutrient dense vegetable. In fact, consuming 1 serving of watercress will provide you with more than 18 essential vitamins and minerals, including iron and vitamins A, C, & K.
Many people don’t realize this, but watercress is a cruciferous vegetable (in the same family as broccoli, cauliflower and brussels sprouts). Cruciferous vegetables are generally known as cancer-fighters due to their high levels of phytochemicals known as isothiocyanates.
Studies have shown that watercress, specifically, is associated with a reduced risk of several cancers, including prostate cancer. That’s probably because frequent consumption of watercress may lead to a reduction in DNA cell damage and a potential increase in antioxidant activity in the bod.
Now that we’ve gotten the health benefits out of the way, let’s get to the recipe. You’ll start by preheating the oven to 400F. Then thinly slice the potatoes (make sure to leave skin on) with a knife or mandolin. Add the sliced potatoes to a 12″ skillet, making sure the surface is completely covered. Some of the potato slices should also overlap.
Next drizzle 2 tablespoons of vegetable oil onto the potato slices, and bake for 15 minutes. While that’s happening, heat the remaining tablespoon of oil in a pan. Add the onions and sauté over medium heat for 2-3 minutes. Add the watercress, lower the heat, and cook for an additional couple of minutes, or until the watercress is slightly wilted. Remove from heat and set aside.
In a bowl, whisk the eggs, salt, garlic powder, gorgonzola, sun-dried tomatoes, and cooked watercress and onions together. Remove the skillet from the oven, and add the whisked egg mixture into the skillet, over the potatoes. Top with the mozzarella rounds, lower the heat to 370F, and bake for 25 minutes. Allow to cool, and enjoy with cracked black pepper, to taste.
Now it’s your turn. Have you tried watercress in a recipe before? If so how do you normally like to use it? Let us know in the comments below. We love hearing from you!
- 6 small or 3 medium-sized potatoes
- 3 tablespoons vegetable oil
- 1/2 medium red onion, chopped
- 1 bunch of watercress, stems removed, roughly chopped (equivalent ~2 cups)
- 8 eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 cup gorgonzola cheese
- 1/4 cup sun-dried tomatoes, chopped
- 3 oz mozzarella cheese, sliced in thin rounds
- Black pepper, to taste
- Preheat the oven to 400F
- Thinly slice the potatoes (leave skin on) with a knife or mandolin
- Add the slices to a large 12" skillet, making sure the surface is completely covered with the potato slices. Some of the potato slices should overlap
- Drizzle 2 tablespoons of oil onto the potato slices, and bake for 15 minutes
- While that's happening, heat the remaining tablespoon of oil on a pan, and add the onions over medium heat. Sauté for 2-3 minutes, then add the watercress, and lower the heat. Cook for another couple of minutes, until the watercress is slightly wilted and set aside
- In a bowl, whisk the eggs, salt, garlic powder, gorgonzola, sun-dried tomatoes, and cooked watercress and onions together
- Remove the skillet from the oven, and add the whisked egg mixture into the skillet, over the potatoes
- Top with the mozzarella rounds, lower the heat to 370F, and bake for 25 minutes
- Allow to cool, and enjoy with cracked black pepper, to taste!