Watercress pancake with olive vinaigrette

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 300 g Watercress
  • 80 g red onion
  • 1 red pepper
  • 6 Eggs
  • 6 TABLESPOONS Cream
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Nutmeg
  • 7 TABLESPOONS Olive oil
  • 10 green olives without stone
  • 30 g dried tomatoes
  • 1 handful of
  • 7-10 Tbsp Parsley leaves
  • 4 TABLESPOONS White wine vinegar
  • 1 pinch Sugar

Directions

  1. 1

    Sort the leaves and tender stems of the watercress. Peel the onion and cut into strips. Quarter peppers, remove seeds and dice them.

  2. 2

    Whisk the eggs with the cream, season with salt, pepper and some freshly grated nutmeg. Fold in watercress.

  3. 3

    Heat 3 tablespoons of olive oil in a coated pan (24 cm Ø), sauté the onions and peppers for 2 minutes. Pour the egg watercress mixture over it. Cover the pan and let the sardines simmer on a mild heat for 10-12 minutes.

  4. 4

    Meanwhile, for the dressing, chop the olives finely, dice the dried tomatoes finely. Coarsely chop parsley leaves. Whisk the remaining oil (4 tablespoons) with vinegar and 3 tablespoons water in a bowl.

  5. 5

    Add dried tomatoes, olives and parsley. Season everything with salt, pepper and sugar.

  6. 6

    Turn the sardines in the pan with the help of a lid, tear them into pieces with two tablespoons and cook for 2-3 minutes without a lid. Serve with the dressing.

Nutrition Facts

KCAL
410 kcal
CARBS
5 g
FATS
36 g
PROTEINS
14 g