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Stilton & sprouting broccoli frittata
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Total Time:
40 minutes
I used tangy Stilton and charred broccoli for a delicious and textural contrast - stunning!
Ingredients:
  • 200 g purple sprouting broccoli
  • extra virgin olive oil
  • ½ a bunch of fresh flat-leaf parsley
  • 6 large free-range eggs
  • 50 g Stilton or other blue cheese
  • Parmesan cheese
  • 1 knob of unsalted butter
  • 25 g pine nuts
  • 1 lemon
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Cut the broccoli into florets and slice the stalks. Blanch the stalks in boiling salted water for 1 to 2 minutes and drain. Toss the broccoli with oil and griddle over high heat for 8 to 10 minutes until charred. Let cool in a bowl with a drizzle of oil. Pick and set aside parsley leaves, then finely chop the stalks. Whisk eggs in a bowl, season with salt and pepper, stir in parsley stalks and broccoli. Add crumbled Stilton, a grating of Parmesan, and mix. Melt butter and oil in a 20cm ovenproof pan. Pour in the egg mixture, stir briefly, and cook for 2 to 3 minutes until it starts to set. Transfer to the oven for 8 to 10 minutes until puffed up and golden. To make the salad, toast pine nuts in a dry pan until golden. Toss in parsley leaves with oil and lemon juice. Serve the frittata hot with the salad.

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