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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 creamy potatoes, broccoli, and gooey cheese by Curtis Stone.
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:
  • 1. Preheat the oven to 180C (160C fan-forced). 2. Boil the potato slices in salted water for 2 mins until just tender. Remove with a slotted spoon and place in a bowl. 3. Bring the water back to a boil. Add broccoli florets and stems, cook for 1 min until just tender, then drain.
  • Start by heating a 26cm ovenproof non-stick frying pan over medium-high heat. Add 2 teaspoons of oil. Cook half of the potatoes for about 2 minutes until they are just tender and pale golden. Then, cook the remaining half of the potatoes in another 2 teaspoons of oil. Finally, mix in the broccoli and spring onions.
  • Set aside 2 tablespoons of cheese. Combine 1/2 teaspoon of salt, 1/4 teaspoon of 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. Sprinkle the reserved cheese on top. Bake for 12-15 minutes or until the dish is puffed and the center is just 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 mix with salad.
  • Slice the frittata into wedges and plate with a side of salad.

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