Broccoli and Parmesan Frittata
A frittata is a good way to use up broccoli and an easy weekend breakfast for a few people. Blanch the broccoli first so it's tender, then start the eggs on the stove and finish the pan in the oven until set. It's just as good cold the next day.
Ingredients
Makes 4 servings
- 12 eggs
- 400g Broccoli
- 120g Parmesan cheese
- 48ml Olive oil
- 16g Garlic
- 4g Chilli flakes
- Salt and pepper, to taste
Method
- Preheat oven to 180°C. Blanch broccoli florets for 2 minutes in salted boiling water, drain well.
- Sauté garlic and chilli flakes in olive oil in an ovenproof pan for 30 seconds. Add broccoli and toss to coat.
- Whisk eggs with half the parmesan, salt and pepper. Pour over broccoli and cook on hob 2 minutes until edges begin to set.
- Scatter remaining parmesan over the top and bake 12–15 minutes until golden and set. Season to taste and serve.
Nutrition
Per serving: 475 kcal · 33.6g protein · 11.5g carbs · 33.7g fat