Green frittata
- Serves: 4
- Prep: 5 mins
- Cook: 20 mins
Ingredients
- 1 tbsp. olive oil
- 350g broccoli florets, roughly chopped
- 200g fresh or frozen peas
- 50g watercress, half roughly chopped, other half left whole
- 8 British Lion eggs
- 75g soft goat’s cheese
Method
- Preheat the grill to high. Heat the olive oil in a frying pan (around 22cm in diameter) over a medium-high heat and fry the broccoli for 5-7 minutes, until starting to soften, then add the peas and fry for a further 2 minutes. Add the chopped watercress.
- In a large jug, whisk together the eggs and season with salt and pepper. Pour the mixture into the pan and stir everything together, until well combined.
- Reduce the heat to medium and cook, undisturbed for 5 minutes, until the frittata is starting to brown on the bottom. Dot over the goats cheese.
- Pop under the grill and cook for a further 3-5 minutes, or until the top is golden and the frittata is cooked through.
- To serve, slice the frittata into wedges. Enjoy warm or cold.
Cooks tips
ENERGY (kcals) |
PROTEIN (g) |
TOTAL FAT (g) |
SAT. FAT (g) |
CARBS (g) |
Salt (g) |
314 |
26.6 |
20.1 |
7.1 |
7.5 |
0.7 |
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