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Vegetable & smoked cheddar frittata
Vegetable & smoked cheddar frittata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Celebrity chefs make delicious broccoli, potato, and smoked cheddar frittata.
Ingredients:
  • 2 medium red washed potatoes, thickly sliced (about 5mm)
  • 250.00 ml small broccoli florets
  • 27.30 gm olive oil
  • 1 shallot, roughly chopped
  • 100g cup mushrooms, quartered
  • 12 large free-range eggs
  • 2.60 gm extra hot tabasco sauce
  • 85g smoked cheddar cheese (or good-quality cheddar cheese), grated
  • 1 spring onion, thinly sliced
  • 5.90 gm Dijon mustard
  • 2 tsp red wine vinegar
  • 20.00 ml fresh mint, roughly chopped
  • 20.00 ml fresh parsley, roughly chopped
  • 20.00 ml fresh chives, finely chopped
  • 120g bag 4-leaf salad mix
Instructions:
  • Fill a large saucepan halfway with water, season lightly with salt, and bring to a boil over high heat for the frittata.
  • Cook potato slices for 2 minutes until just tender, then drain in a sieve set over a bowl and return the water to the pan, bringing it to a boil.
  • Add vibrant green broccoli florets to the bubbling water and cook for 1 minute, or until they reach the perfect level of tenderness. Drain the broccoli to stop the cooking process.
  • Preheat the oven to 180C (160C fan-forced).
  • Preheat a 27cm non-stick ovenproof frying pan over medium-high heat until hot. Drizzle 1 tablespoon of oil into the pan, then add the potatoes. Sauté for 2 minutes until the potatoes are tender and lightly golden.
  • Sauté broccoli, shallot, and mushrooms in the remaining oil, season with salt and pepper, and cook over high heat for 3-4 minutes until vegetables are golden and tender.
  • Lower the heat to medium-low. In a large bowl, combine eggs with a pinch of salt, pepper, and Tabasco sauce. Pour the mixture over the vegetables in the pan and gently stir to coat all ingredients with the egg.
  • Sprinkle cheese and spring onion on top, bake frittata in the oven for 12-15 mins until puffed, golden, and the center is set. Allow to cool slightly before serving.
  • Prepare the salad dressing by whisking mustard and vinegar in a medium bowl. Gradually drizzle in oil while whisking until the dressing becomes creamy. Gently mix in the herbs.
  • Toss salad leaves with vinaigrette until well coated.
  • Serve: Gently shake the pan to release the frittata, then slide it onto a large plate. Cut into wedges and enjoy with salad.

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