Rustic broccoli, sun-dried tomato and three-cheese frittata
Frittata is great for brunch, a winter lunch, or as a light supper dish. It can be thought of as an Italian omelette, and is also referred to as “open-faced omelettes”.
TOTAL TIME 20 minutes | MAKES 1 individual frittata
INGREDIENTS
100g broccoli florets
15ml butter
3 eggs, beaten
15ml fresh cream
60ml Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
5 sun-dried tomatoes, chopped
60ml mature cheddar, grated
60ml goat’s cheese, crumbled
METHOD
PREHEAT the oven to 180°C.
COOK the broccoli in boiling, salted water until al dente. Drain and set aside.
MELT the butter over a low heat in a small cast-iron pan. Whisk together the eggs, cream and Parmesan, and season. Add it to the pan and cook for about 1 minute. The egg should still be wobbly and slightly runny.
TOP with the broccoli, sun-dried tomatoes and cheddar, and bake until golden and puffed up, about 8 minutes.
REMOVE from the oven, top with the goat’s cheese and serve immediately.
FOOD TEAM TIP: Pair with Sun-dried tomatoes and goat’s cheese beckon for a minerally sauvignon like Springfield Life from Stone or Lands End Sauvignon Blanc. You could add some finely chopped chorizo or bacon if you’d like.
Frittata is great for brunch, a winter lunch, or as a light supper dish. It can be thought of as an Italian omelette, and is also referred to as "open-faced omelettes". Preheat the oven to 180°C. Cook the broccoli in boiling, salted water until al dente. Drain and set aside. Melt the butter over a low heat in a small cast-iron pan. Whisk together the eggs, cream and Parmesan, and season. Add it to the pan and cook for about 1 minute. The egg should still be wobbly and slightly runny. Top with the broccoli, sun-dried tomatoes and cheddar, and bake until golden and puffed up, about 8 minutes. Remove from the oven, top with the goat’s cheese and serve immediately. Pair with Sun-dried tomatoes and goat’s cheese beckon for a minerally sauvignon like Springfield Life from Stone or Lands End Sauvignon Blanc. You could add some finely chopped chorizo or bacon if you'd like.Rustic broccoli, sun-dried tomato and three-cheese frittata
Ingredients
Instructions
Notes
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ALSO SEE: Caramelised onion, biltong and coriander frittata with mature Cheddar sauce
Caramelised onion, biltong and coriander frittata with mature Cheddar sauce
