3tbsp extra virgin olive oil
2 leeks, trimmed and finely sliced
4 spring onions, trimmed and sliced
100g watercress, trimmed and chopped
8 medium organic egg yolks, and 6 egg whites, whisked
150g feta cheese, broken into dice
3tbsp chopped coriander
2tbsp chopped chives
2tbsp chopped, toasted hazelnuts
sea salt, black pepper
15g unsalted butter
Heat the oven to 230C fan oven/240C or 475F electric oven/Gas 9. Heat 2 tablespoons of olive oil in a 23cm frying pan with a heatproof handle over a medium heat. Add the leeks and onions and sweat for 5-8 minutes until they're soft, seasoning and stirring frequently. Add the watercress in two batches, tossing each addition until it wilts. Fold these vegetables into the eggs in a large bowl, with the feta, herbs, hazelnuts, and seasoning.
Heat the remaining olive oil in the frying pan with the ovenproof handle, and once hot, tip in egg mixture. Scramble rapidly for about 30 seconds using a fork, drawing in the sides, until they are about a third set.
Remove the pan from the heat, dot the butter over the surface of the frittata and place in the oven for 6-8 minutes, by which time it should be firm, puffed up and lightly golden. Serve hot or warm in wedges.Reuse content