I am currently looking for ways to eat watercress which happens to be in season right now too. I was curious to find out how to eat it (besides throwing it in a salad with other greens) and discovered that it is quite the little nutrition powerhouse and is apparently fairly inexpensive too. This recipe is delicious! I made this to serve two people.
1 tsp butter
3 mushrooms, sliced
2 scallions, chopped fairly small
about 1/2 to 3/4 c fresh watercress, stems removed and chopped roughly
3 lg eggs
1-2 T half n half
black pepper
swiss cheese
Reserve about 1/3 of the chopped watercress to add after cooking with the cheese.
Melt just enough butter to cover the bottom of a nonstick skillet.
Sauté mushrooms sprinkled with black pepper on low heat about 2 minutes, add scallions continue to sauté another 2 minutes, then add watercress and saute 1 more minute. I didn't brown any of these just softened them.
Combine eggs, black pepper, and half n half (or milk or water) in a bowl whisk them until well mixed. Pour over the softened veges and cook over medium to low heat. Flip and put cheese and reserved watercress on half then fold over. Turn off heat when eggs are done and allow to sit about one minute to melt the cheese.
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