Broccoli & smoked cheese frittata
Prep
5 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This broccoli and smoked cheese frittata has become my go to weeknight dinner because it comes together in just 30 minutes total. What I love most is how versatile it is, plus broccoli is packed with vitamin C to support your immune system. The smoked cheese adds such wonderful depth of flavor without needing any complicated techniques, and honestly, a frittata is one of the easiest ways to feed yourself well on a busy day. Served with a peppery salad and a drizzle of honey mustard dressing, it feels elegant enough for guests but simple enough for a regular Tuesday night at home.
Ella x
Ingredients
- 230 gramspurple sprouting broccoli(pack purple sprouting broccoli)
- 1 tbspolive oil
- 375 gramscharlotte potatoes(pack Seasoned Charlotte Potatoes)
- 4salad onion(salad onions, finely sliced)
- 20 gramsfresh thyme(pack fresh thyme, leaves picked)
- 8british blacktail free range large eggs
- 100 gramsno.1 vintage smoked red fox(No.1 Smoked Red Fox Vintage Red Leicester, coarsely grated)
- 50 gramsmixed seeds
- 110 gramswatercress, spinach & rocket salad
- 1 tbsphoney & mustard dressing
Detail level
Instructions
- 1
Bring a large pan of salted water to the boil. Halve any thicker broccoli stalks lengthways so they cook evenly. Blanch the broccoli for 2 minutes, then drain and set aside.
- 2
Preheat the grill to medium-high. Set a large, nonstick frying pan (about 20cm diameter) over a medium heat and add the oil, plus the potatoes and butter from the pack. Fry for 5 minutes, turning the potatoes regularly until they are golden brown. Stir in the salad onions and thyme, followed by the blanched broccoli. Beat the eggs together in a jug and season. Pour the eggs into the pan then reduce the heat; cook for a couple of minutes to allow the eggs to set slightly at the base.
- 3
Scatter the cheese and mixed seeds over the frittata. Grill for 6-8 minutes until the top is golden brown and the eggs are set. Meanwhile, toss the salad leaves with a pinch of salt and the dressing. Divide the frittata between 4 plates and serve with the salad.
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