Watercress Fritatta

• Olive Oil Egg Mix
• 1 minced shallot
• 2 oz shaved ham
• 1 cup chopped watercress
• 2 oz extra virgin olive oil
• 4 eggs, lightly beaten
• ½ tsp Kosher salt
• Tobacco Onions
• 2 cups canola oil for frying
• 1 sweet onion cut into thin batons
• ½ tsp Cayenne pepper
• 1 tsp Salt
• 1 cup all purpose flour
• Watercress salad
• 2 cups loose watercress
• 1 oz shaved parmesan
• ½ cup tobacco onions
• 1 lemon wedge

Tobacco Onions

Heat the canola oil in a medium pot to 325 degrees. Mix the flour, salt, paprika, and cayenne pepper in a small bowl. Toss the sliced onions in the flour to coat. Fry the onions for a few minutes or until golden brown and crispy. Remove with a wire strainer and place the onions on a plate lined with paper towels.

Frittata

In a small non stick pan lightly saute the minced shallot in 1 tbsp of the olive oil until translucent. Mix in the shaved ham, chopped watercress, remaining olive oil, salt, and beaten eggs into the pan stir together off the heat and bake at 350 degrees for 10 minutes.

Watercress salad

Mix the loose cress with the shaved parmesan, tobacco onions and a squeeze of lemon juice. Serve on top of the hot frittata.