- 8 eggs
- 1 tablesp. rapeseed or olive oil
- 1 small onion, finely diced
- 1 garlic clove, peeled and finely chopped
- 1 teasp. cumin
- 80g frozen peas, defrosted
- 50g broccoli florets
- Salt and freshly ground black pepper
- 75g goats’ cheese
Goats’ Cheese, Broccoli and Pea Frittata
4 people
30 min
Nutrition per serving
-
kcal294 kcal
-
protein21g
-
iron3.2mg
-
carbs3g
Ingredients
Main
- 8 eggs
- 1 tablesp. rapeseed or olive oil
- 1 small onion, finely diced
- 1 garlic clove, peeled and finely chopped
- 1 teasp. cumin
- 80g frozen peas, defrosted
- 50g broccoli florets
- Salt and freshly ground black pepper
- 75g goats’ cheese
Method
Copy TextPreheat the grill to medium. Heat the oil in a medium, non-stick frying pan (approximately 22-24cm). For best results, use a cast iron frying pan, which helps the frittata cook evenly and develop a golden crust.
Add the onions and garlic and fry gently until softened. Add the cumin and stir it through the onion mixture. Add the peas and broccoli to the pan and toss gently for a couple of minutes.
Beat the eggs in a large bowl. Season with a little salt and black pepper. Add the mixture from the pan into the egg mixture and stir.
Reheat the pan with a little oil. Add the egg mixture. Dot teaspoons of the goats’ cheese over the eggs.
Cook over a low heat for 8–10 minutes until the edges are set and the centre is slightly wobbly. Place the frying pan under the hot grill and cook for a few minutes until fully set, keep an eye on it as it can over cook easily.
Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the grill to medium. Heat the oil in a medium, non-stick frying pan (approximately 22-24cm). For best results, use a cast iron frying pan, which helps the frittata cook evenly and develop a golden crust.
Add the onions and garlic and fry gently until softened. Add the cumin and stir it through the onion mixture. Add the peas and broccoli to the pan and toss gently for a couple of minutes.
Beat the eggs in a large bowl. Season with a little salt and black pepper. Add the mixture from the pan into the egg mixture and stir.
Reheat the pan with a little oil. Add the egg mixture. Dot teaspoons of the goats’ cheese over the eggs.
Cook over a low heat for 8–10 minutes until the edges are set and the centre is slightly wobbly. Place the frying pan under the hot grill and cook for a few minutes until fully set, keep an eye on it as it can over cook easily.
Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.
Serving Suggestions
Cut into wedges and serve warm with a salad.
Goats' Cheese, Broccoli and Pea Frittata
Goats’ Cheese, Broccoli and Pea Frittata
