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Potato, pepper & broccoli frittata
Potato, pepper & broccoli frittata
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Total Time:
30 minutes
Ingredients:
  • 600 g Maris Piper potatoes
  • 1 bunch of spring onions
  • 1 head of broccoli (375g)
  • 1 red pepper
  • 1 teaspoon smoked paprika
  • 8 large eggs
  • 40 g Cheddar cheese
  • 1 x 80 g bag of watercress, spinach & rocket
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Heat 1 tbsp of olive oil in a 28cm ovenproof non-stick frying pan over medium-high heat. Dice 600g of potatoes and add to the pan. Add 1 bunch of sliced spring onions, finely chopped broccoli stalk, and sliced red pepper. Season with salt, pepper, and 1 tsp of smoked paprika, and cook for 15 minutes until golden. Add broccoli florets and cook for an additional 5 minutes. In a bowl, beat together 8 eggs, 30g of grated Cheddar, salt, and pepper. Stir in chopped greens and pour over the pan mixture. Sprinkle 10g of Cheddar on top and cook on the stovetop for 2 minutes, then bake for 10 minutes. Slide the frittata onto a serving board, cut into wedges, and serve with dressed greens.

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