Cress and Potato Frittata

A Cress and Potato Frittata is a savory, open-faced Italian-style omelette where thinly sliced potatoes and peppery garden cress are cooked slowly in eggs until set. It's a rustic, one-pan dish often made with simple pantry staples like olive oil, onions, and sometimes cheese. This version highlights the fresh, slightly spicy bite of cress against the creamy, comforting backdrop of potatoes.

🍽️ Nutrition at a glance

This dish is a balanced source of carbohydrates from the potatoes and high-quality protein from the eggs, with a moderate amount of healthy fats from the cooking oil and any added cheese. It provides key nutrients like potassium, vitamin C, and vitamin K from the cress, along with B vitamins and choline from the eggs. A typical serving contains roughly 250-350 calories.

Nutrition breakdown

Calories	220 kcal
Protein	11 g
Carbs	18 g
Fat	12 g
Fiber	2 g
Sugar	3 g
Sodium	420 mg
Potassium	380 mg
Vitamin A	250 µg
Vitamin C	15 mg
Vitamin K	45 µg
Vitamin B12	0.8 µg
Folate	90 µg
Iron	2.1 mg
Calcium	110 mg

Per 1 serving (220 g) · estimated, varies by recipe

💡 What's interesting

The frittata is a quintessential example of Italian cucina povera (peasant cooking), designed to be a hearty, economical meal using whatever vegetables are on hand. Nutritionally, pairing iron-rich cress with vitamin C in the same dish enhances the absorption of that iron, making it a cleverly constructed meal.