Lunch | Snacks

Watercress and fresh pea frittata

Recipe by Dr Sue Shepherd


2 cloves garlic, crushed

2 cups watercress leaves, rinsed

150g fresh peas

1 small onion, chopped

6 eggs, beaten

1/3 cup Vitasoy Soy Milky Lite

1/3 cup reduced fat vintage cheddar, grated


  1. Pre-heat oven to 180C. Grease 20cm x 20cm square baking dish.
  2. Place all ingredients into a large mixing bowl. Mix well to combine, and pour mixture into prepared baking dish.
  3. Bake until firm in the centre and golden brown on top, approximately 20-30 minutes.
  4. Remove from oven and allow to cool slightly on the bench before slicing. Can be served warm or cold.