This delicious dish was a smash at a recent brunch. The only tricky part of the preparation is flipping the frittata on (then off) a plate in order to cook both sides. Make sure you have a good nonstick skillet. If you feel intimidated by the flipping, forget it and scramble the whole thing up. Its just as tasty.

Serves: 6 (Serving Size: 1/6 of frittata)

Ingredients:

• 1 pound watercress, tough stems removed well washed and chopped
  
• 1 cup chopped onions
  
• ½ cup reduced fat feta cheese
  
• 2 tsps. olive oil
  
• 6 egg whites
  
• 2 whole eggs
  
• 3 Tbsps. chopped fresh dill
  
• ¼ tsp. fresh ground pepper
  

Instructions:

1. In a 10- to 12-inch nonstick skillet, heat 1 tsp. oil and sauté the onions over medium heat until translucent, about 3 minutes. Do not brown.
   
2. Lower the heat and stir in the watercress. Cover and cook for 3 additional minutes. Take mixture off the heat and let cool slightly. Clean pan.
   
3. Meantime, in a large bowl, beat the egg whites, eggs, dill, and pepper until blended. Stir in the feta cheese and the watercress mixture.
   
4. Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the watercress-egg mixture. Cover and cook for 5 to 8 minutes until the edges are firm and the bottom is golden and beginning to brown.
   
5. Place a large, flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes, until the eggs are fully cooked. Serve immediately or at room temperature.