Green frittata
- Serves: 4
- Prep: 5 mins
- Cook: 20 mins
Ingredients
- 1 tbsp. olive oil
- 350g broccoli florets, roughly chopped
- 200g fresh or frozen peas
- 50g watercress, half roughly chopped, other half left whole
- 8 British Lion eggs
- 75g soft goat’s cheese
Method
- Preheat the grill to high. Heat the olive oil in a frying pan (around 22cm in diameter) over a medium-high heat and fry the broccoli for 5-7 minutes, until starting to soften, then add the peas and fry for a further 2 minutes. Add the chopped watercress.
- In a large jug, whisk together the eggs and season with salt and pepper. Pour the mixture into the pan and stir everything together, until well combined.
- Reduce the heat to medium and cook, undisturbed for 5 minutes, until the frittata is starting to brown on the bottom. Dot over the goats cheese.
- Pop under the grill and cook for a further 3-5 minutes, or until the top is golden and the frittata is cooked through.
- To serve, slice the frittata into wedges. Enjoy warm or cold.
Cooks tips
ENERGY (kcals) |
PROTEIN (g) |
TOTAL FAT (g) |
SAT. FAT (g) |
CARBS (g) |
Salt (g) |
314 |
26.6 |
20.1 |
7.1 |
7.5 |
0.7 |
Click on the stars to rate this recipe:
You might also like
Curried rice, egg and pepper frittata
Most supermarkets sell bags of ‘economy’ peppers which are all shapes and sizes. They taste the same and are...
Bacon, sweetcorn & rocket omelette
Bacon and eggs go together like…bacon and eggs but throwing in some sweetcorn and rocket before folding up into...
Vietnamese omelette by MOB Kitchen
A soft egg omelette inspired by Vietnamese cafes stuffed with prawns, spring onions and tonne of herbs. An incredibly...