Broccoli, Pea and Cheddar Frittata

PaganGreen Paganism and Witchcraft

 

  • Ingredients

  • 1 tbsp olive oil
  • 1 x 220g pack Tenderstem broccoli, half finely chopped, half broken into florets 
  • 2 garlic cloves, finely chopped
  • 250g (8 3/4oz) fresh or frozen peas
  • 8 eggs
  • 50g (1 3/4oz) mature Cheddar, coarsely grated
  • 50g (1 3/4oz) lighter crème fraîche, to serve
  • ½ tsp paprika, to serve
  • 1 x 70g pack salad leaves, to serve

 

  • Preheat the grill to high. Heat the 
oil in a 22cm diameter frying pan over a medium-high heat and stir-fry the broccoli for 5 mins, then add the garlic and peas and cook for a further 2 mins.
  • Whisk the eggs in a large jug, then add the cheese and whisk again. Season, then pour the mixture into the pan over the veg. Stir until well combined.
  • Reduce the heat to medium and cook, without stirring, for 5 mins, until it starts to brown on the bottom. Put under the grill and cook for 3-5 mins, until cooked through.
  • In a small bowl, mix the crème fraîche with the paprika. Slice the frittata into wedges and serve with the crème fraîche and salad leaves.