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Curtis Stone's broccoli, potato and cheese frittata
Curtis Stone's broccoli, potato and cheese frittata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your frittata with cheesy broccoli and potatoes for a delicious twist.
Ingredients:
  • 400g potato
  • 100g broccoli
  • 54.60 gm olive oil, divided
  • 2 spring onions, thinly sliced
  • 100g Tasty Cheddar, grated
  • 10 extra-large Free Range Eggs, whisked to blend well
  • 20.00 ml Italian Red Wine Vinegar
  • 5.90 gm Dijon Mustard
  • 120g pkt Australian 4 Leaf Salad
Instructions:
  • Preheat oven to 180C (160C fan-forced). Boil potato slices in salted water for 2 mins until tender. Transfer potatoes to a bowl. Reboil water and cook broccoli for 1 min until tender. Drain.
  • Preheat a 26cm non-stick frying pan over medium-high heat. Drizzle in 2 teaspoons of oil. Cook half of the potatoes until just tender and pale golden, about 2 minutes. Repeat with the remaining potatoes using another 2 teaspoons of oil. Finally, add broccoli and spring onions into the pan.
  • Set aside 2 tablespoons of cheese. Combine 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and the rest of the cheese with the eggs in a bowl. Gently fold the egg mixture into the vegetables in the pan. Top with the reserved cheese. Bake for 12-15 minutes until puffed and the center is set. Allow it to cool slightly before serving.
  • Whisk together vinegar, mustard, and 2 tablespoons of oil in a bowl. Season with salt and pepper, then dress the salad mix with the mixture.
  • Slice the frittata into triangles and plate alongside a fresh salad.

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