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Broccoli frittata
Broccoli frittata
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Protein-packed, fuss-free dinner idea.
Ingredients:
  • 300g sweet potato (kumara), peeled, cut into 2cm cubes
  • 300g broccoli, florets removed and halved lengthways, stem cut into 1cm pieces
  • Olive oil spray
  • 8 Free Range Eggs, lightly beaten
  • 60g roasted red capsicum strips
  • 60ml milk
  • 40g parmesan
  • Salt and pepper
  • 60g rocket
  • 2 tsp balsamic vinegar
  • Crusty bread, to serve
Instructions:
  • Boil sweet potato and broccoli stem in salted water for 2 minutes until halfway cooked. Drain.
  • 1. Preheat the grill to medium high. Coat a 20cm ovenproof frying pan with olive oil spray and heat over medium heat. 2. Mix eggs, garlic, capsicum, milk, Parmesan, broccoli stems, sweet potato, and half of the broccoli florets in a large bowl. Season with salt and pepper. 3. Pour the mixture into the pan and top with the remaining broccoli florets. Cook for about 6 mins until the base is set. 4. Transfer the pan to the grill and cook for an additional 5 mins until the top is golden and the eggs are set. 5. Let it cool for 5 mins before serving.
  • Toss arugula with rich balsamic vinegar in a bowl. Enjoy the frittata with the salad and crunchy bread.

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