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Frittata with Scallions, Watercress and Tarragon

Frittata with Scallions, Watercress and Tarragon

Just follow the simple steps below to prepare a mouthwatering vegetarian frittata, an Italian omelette made with eggs, spring onions, watercress and tarragon.

13 November, 2018
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Type of dish

Dietary Consideration

serves for


total time

0 HR 35 MIN


Olive oil
2 tbsp
1 large, finely chopped
1 clove, minced
8 large, beaten
150 ml
4, diced
2 tbsp, chopped
100 g
freshly ground


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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