WHB - Watercress and Sausage Frittata

Filed in archive Food Blogosphere , Ingredient Spotlight , Recipes on June 8, 2008

Fresh and peppery watercress! I love it!

But I don't come across it very often. Strangely, it isn't often available in our little southern corner of France.

When I found some at the store the other day, this fabulous recipe, which I used to make about 10 years ago (which seems like a lifetime ago), popped into my head. It comes from an old Martha Stewart magazine. Luckily, I was able to find the recipe online.

I made it for lunch today and it was just as delicious as I remembered!



Watercress' health benefits are astounding!

In 2007 scientists at the University of Ulster revealed that eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer. - www.watercress.co.uk

It is also chock full of Vitamins C, B1 and B6 and is packed with minerals such as calcium, magnesium and iron.

Watercress is widely talked about among food lovers and nutritionists because of its well-known health benefits. Gram for gram, watercress contains more vitamin C than oranges, more calcium than milk, and more iron than spinach. - www.timesonline.co.uk

This cheese sausage and watercress rich frittata is my submission to this week's Weekend Herb Blogging, the delicious creation of Kalyn at Kalyn's Kitchen.
A foodie from Croatia with the blog Maninas: Food Matters, is our host this week. Be sure to head on over there on Monday for the entire WHB round-up.

Frittata With Sausage and Pecorino
serves 4
from Martha Stewart's magazine

1 teaspoon olive oil
6 ounces sweet fennel sausage, casing removed
1 1/2 tablespoons unsalted butter
8 large eggs, lightly beaten
Salt and freshly ground pepper to taste
4 cups mizuna or watercress leaves (4 ounces)
3 ounces grated pecorino or Gruyere cheese
1/2 cup ricotta cheese

1. Heat oven to 425 degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside. Discard the fat and wipe out skillet.
2. Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. Continue pulling the edges toward center. Cook until nearly set, about 4 minutes.
3. Transfer skillet to oven; bake until top is set and edges are golden brown, about 6 to 8 minutes. Sprinkle with pepper to taste and serve immediately or at room temperature with remaining mizuna or watercress and Spicy Tomato Sauce.

Spicy Tomato Sauce
Makes 1 1/4 cups
from Martha Stewart's magazine

2 tablespoons olive oil
3 medium cloves garlic, peeled
1-28-ounce can whole peeled Italian plum tomatoes
1/8 teaspoon crushed red-pepper flakes
Salt and freshly ground pepper to taste
2 tablespoons coarsely chopped flat-leaf parsley

1. In a large skillet, heat olive oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes.
2. Add tomatoes and their juice (do this carefully to keep oil from spattering), red-pepper flakes, and salt and pepper to taste; raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
3. Cook until sauce thickens, about 25 minutes. Remove from heat, transfer to a serving dish, and garnish with parsley.