Indigenous waterblommetjies are back in season! Grown in the winter months in fresh water ponds.
Thankfully the Western Cape is becoming a large harvester of waterblommetjies due to the recent rainfall. These pretty little plants are also known as the ‘Cape pond weed’ or the little flower.
The flowers as well as the outer surface are all edible parts of the plant. In South Africa they are a local delicacy and are are commonly used in lamb or mutton stew, known as waterblommetjie bredie.
Waterblommetjies were originally used by the Khoisan for medicinal purposes. This includes, healing burns and wounds.
Due to the recent drought for over two years, the harvesting of waterblommetjies has been rather scarce. I am so grateful I found some waterblommetjies in my local supermarket this week, I had to come up with a different recipe, showing respect and gratitude to the unique succulent.
Dairy free, Gluten Free, Grain Free, Nut Free, Soy Free
Melted coconut oil
8 free – range eggs
2 cups baby spinach, washed and water squeezed out
400g waterblommetjies, washed and drained, roughly chopped
1/4 cup spring onion, finely chopped
1 clove garlic, minced
1/4 tsp lemon pepper
2Tbsp nutritional yeast
Salt and pepper to taste
Preheat the oven to 200 degrees. Coat a big enough pie dish with a dash of melted coconut oil. Set aside.
In an non- stick pan, add some coconut oil on medium heat. Add the spring onion and garlic. Saute until soft and translucent. Add in the waterblommetjies and spinach and allow to simmer for a few minutes. Set aside.
In a large bowl, whisk the eggs. Add the vegetable mix. Mix until well combined.
Bake the frittata for 35-40 minutes or until the top is brown and the eggs are fully set. Serve warm with a fresh seasonal salad.