Broccoli, red pepper and cheese frittata is a genius 20-minute dinner when you're hungry for something filling and fabulous.
It's 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 or lunch, but a leftover cold slice is wonderful as a snack, too, or added to a lunchbox. When chilled, it holds it shape so well that it's ideal for taking to a picnic as an alternate to sandwiches. This affordable dish is one of our favourite cheap family meals because it's quicker (and much healthier) than ordering a takeaway.
Ingredients
- 6 eggs
- 1 tsp olive oil
- Salt and freshly cracked black pepper
- 1 head of broccoli
- 1tsp olive oil
- 1 red pepper, deseeded and diced
- 100g cheddar cheese, grated
WEIGHT CONVERTER
Method
- Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Cook for 5 mins.
- 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 3 mins 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 5 mins. 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.
