Broccoli frittata is that super easy dish, for 4 serves which makes you feel proud of choosing it. Not only because it tastes great but for its healthy nutrients as well given by ingredients like: broccoli, cheese, pine nuts etc. It will take 40 minutes to finalize it and serve to your family.
- 200 g purple sprouting broccoli
- ½ a bunch of fresh flat-leaf parsley
- extra virgin olive oil
- 6 large free-range eggs
- 50 g stilton or other blue cheese
- Parmesan cheese
- 1 knob of unsalted butter
- 25 g pine nuts
- 1 lemon
Preheat the oven to 220ºC/gas 7.
Cut the broccoli florets from the stalks, then slice up the stalks. Pick the parsley leaves, and finely chop the stalks.
Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain. Toss with the florets in a little oil, then griddle over a high heat for 8 to 10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
In a bowl, whisk the eggs, season with sea salt and black pepper, then stir in the parsley stalks and broccoli. Crumble in the stilton, then add a good grating of Parmesan and mix again.
Melt the butter with a splash of oil in a 20cm ovenproof pan over a medium heat. Pour in the egg mix, quickly stir a few times to let the egg settle, then cook for 2 to 3 minutes, or until it starts to set.
Pop the pan in the oven for about 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
Next, make the salad. Toast the pine nuts in a dry pan over a medium heat, moving them frequently, until golden all over.
In a serving bowl, toss the parsley leaves and toasted nuts in a splash of oil and a squeeze of lemon juice.
Take your gorgeous frittata out of the oven and serve immediately with the salad.
Recipe souce: Jamie Magazine