When I just need to open the fridge and have a meal without fuss, which can be reheated, in the time it takes to make a delicious salad, this frittata ticks all the boxes. Equally you can serve it room temperature if you’re heading out for a picnic or on the run. It’s high in protein and extremely rich in calcium from the cheese and folate from the broccoli. Plus, it’s super delicious!
- 10 eggs, large, beaten
- 1 broccoli head (375g), washed and broken into small florets, peel the outer layer of the stalk and cut into small cubes
- 250 g mature cheddar cheese, freshly grated (organic, if possible, I recommend Yeo Valley)
- sea salt or pink Himalayan
- white pepper
- serve with your choice of salad
- Pre-heat the oven to 375°F, gas mark 5, 2000°C (180°C fan-assisted).
- In a 9x9 square baking tin lined with parchment paper, on the base on the tin, scatter the small broccoli florets and cubed stalk, season with either herbmare or sea salt.
- In a large mixing bowl beat the eggs and season with sea salt and white pepper. Add ¾ of the grated cheese, then pour over the broccoli, and sprinkle the remaining ¼ cheese over the top.
- Bake in the pre-heated oven for 30-35 minutes on the centre shelf, then remove from the oven and leave to cool.
- Serve with your choice of salad.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – I love the simplicity and ease of this frittata for mealtimes when I am stuck for ideas or just need a quick mealtime solution, this is perfect. Leftover frittata will keep well, covered and refrigerated, for 3 days. Enjoy chilled or reheat. My personal preference is to re-heat in the oven so that the top gets crispy. This recipe is also great for the little ones, cut into small fingers that they can hold.