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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
Renowned chefs elevate 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
  • 36.40 gm olive oil
  • 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 with a touch of salt, and bring to a boil over high heat.
  • Cook potato slices for 2 minutes, or until they are just tender. Drain in a sieve set over a bowl, retaining the cooking water in the pan. Bring the water to a boil.
  • Place the broccoli into the boiling water and simmer for 1 minute, or until it reaches the desired tenderness. Drain the broccoli.
  • Preheat your oven to 180C (160C fan-forced).
  • Preheat a 27cm non-stick ovenproof frying pan over medium-high heat until hot. Add 1 tablespoon of oil, then potatoes. Cook for 2 minutes until potatoes are tender and lightly golden.
  • Sauté broccoli, shallot, and mushrooms in the remaining oil over high heat, seasoned with salt and pepper, until veggies are golden and tender, about 3-4 mins.
  • Lower the heat to medium-low. In a large bowl, whisk together eggs, a pinch of salt, pepper, and Tabasco sauce. Pour the egg mixture over the vegetables in the pan and gently stir to coat all ingredients evenly.
  • Sprinkle cheese and spring onion over the top, then bake the frittata in the oven for 12-15 minutes until puffed, golden, and the center is set. Let it cool slightly before serving.
  • To make the salad dressing, whisk mustard and vinegar in a medium bowl. Slowly drizzle in the oil while whisking until the dressing is thick and creamy. Gently stir in the herbs.
  • Toss the salad leaves with the vinaigrette until evenly coated.
  • Serve by gently shaking the pan to loosen the frittata before sliding it onto a large plate. Cut into wedges and enjoy with a side of salad.

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