Eggs may be the most versatile ingredient ever. They fit perfectly into breakfast, lunch, dinner and even dessert. This broccoli, red pepper and cheese frittata recipe is a great way of using up a box of eggs and even better for making use of those little odd ends of ingredients we always seem to have lurking in the back of the fridge. Ideal as a hot breakfast but a leftover cold slice is wonderful for lunch too. When chilled, it holds it shape so well that it’s ideal for taking to a picnic as an alternate to sandwiches.
- 6 eggs
- 2tbsp milk
- Salt and freshly cracked black pepper
- 1 head of broccoli
- 1tsp olive oil
- 1 red pepper, deseeded and diced
- 100g cheddar cheese, grated
Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Cook for 5mins.
Meanwhile, in a large bowl whisk together the eggs, adding the milk, 50g of the cheese and season.
In a deep frying pan, fry the pepper in the oil until softened. Drain the broccoli and add to the pan with the pepper. Pour over the egg mixture and cook for 3mins so that the bottom layer and sides begin to cook.
Pop the frying pan under the grill to cook the top half of the frittata. This should take another 5mins. When it starts to look golden, remove and scatter the remaining 50g of cheese on top and return to under the grill to melt. Allow to cool before cutting into slices.
Top tip for making Broccoli, red pepper and cheese frittata
This recipe can be used with a multitude of filling combinations. Try bacon and cheese, broad bean and feta, or perhaps salmon and asparagus.