Broccoli Frittata Recipe
This easy cheese & broccoli frittata recipe is both tasty and healthy. Serve on its own or as part of a larger meal.
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Servings 2
Ingredients
- 500 grams broccoli (heads, stem removed & cut into florets)
- 6 free-range eggs (broken & whisked)
- 1 medium onion (peeled & sliced into half moons)
- 6 cherry tomatoes (halved)
- 30 grams cheese (cut or broken into 1 centimetre cubes)
- drizzle olive oil
- 1 teaspoon paprika
- salt & pepper (to season)
Instructions
- Preheat your oven to 180 degrees Celsius.
- Meanwhile, add your broccoli florets to boiling water and blanch for 3-4 minutes.
- Run them under cold water before leaving to drain.
- Now add your whisked eggs to a shallow oven proof dish (our oven dish has a 28cm diameter).
- Scatter your onion into the mix and then place your broccoli florets around the dish.
- Now add your tomato and cheese, one piece at a time to create an even spread.
- Sprinkle the top with paprika, salt and pepper.
- Drizzle a little olive oil over the top of your florets so that they roast in the oven.
- Place your broccoli frittata in the centre of your oven and bake for around 25-30 minutes until your egg is firm all the way through.
- Your broccoli frittata can be served straight from the oven or left to cool.
Notes
- As with all of our recipes, the calories in this cheese and broccoli frittata recipe are meant as a rough guide.
- Calories will differ due to quantities and the types of cheese you use - if any.
- Try to keep your broccoli florets slightly larger than bite-size so that they don't completely submerge into your egg mix.
- This broccoli frittata recipe can be used to serve four people if you are eating it with accompaniments.
Nutrition
Serving: 1Calories: 367kcal
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