Vegetarian mains
Broccoli, crème fraîche and herb frittata
This thick, cushiony frittata is good both warm and at room temperature. Enjoy half for dinner with a green salad and the rest for a picnic or packed lunch. Try adding in red peppers, marinated artichokes, sun-dried tomatoes or thin slices of chorizo.
Ingredients
- 1 large head broccoli, cut into even sized florets
- 3 tbsp olive oil
- 1 onion, finely sliced
- 6 eggs
- 3 tbsp crème fraîche
- 75g Cheddar cheese, grated
- large handful mixed dill and flat leaf parsley leaves, roughly chopped
- salt and pepper
Method
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Step 1
Bring a large pan of water to the boil. Add the broccoli florets and cook for 4 minutes. Drain and plunge into a bowl of cold water to refresh. Drain again.
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Step 2
While the broccoli is cooking, heat the oil in a large, heavy-based frying pan. Add the onion and fry very gently for 10 minutes, stirring occasionally, without allowing the onion to brown.
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Step 3
Beat the eggs in a large bowl. Stir in the crème fraîche and cheese and season.
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Step 4
Scatter the broccoli florets over the onion and pour over the egg mixture. Sprinkle over the herbs.
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Step 5
Cook without stirring for about 5 minutes (depending on your hob). The edges should look set but there'll still be a slightly wobbly middle.
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Step 6
Finish the frittata by placing under a medium grill to set the top, or in the oven at 200°C/Gas 6.
