Rustic broccoli, sun-dried tomato and three-cheese frittata

Rustic broccoli, sun-dried tomato and three-cheese frittata recipe

Frittata is great for brunch, a winter lunch or as a light supper dish.

To drink: Sun-dried tomatoes and goat’s cheese beckon for a minerally sauvignon like Springfield Life from Stone or Lands End Sauvignon Blanc.

Rustic broccoli, sun-dried tomato and three-cheese frittata

Serves: Makes 1 individual frittata
Cooking Time: 20 mins

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

Instructions

1

Preheat the oven to 180°C.

2

Cook the broccoli in boiling, salted water until al dente. Drain and set aside.

3

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.

4

Top with the broccoli, sun-dried tomatoes and cheddar, and bake until golden and puffed up, about 8 minutes.

5

Remove from the oven, top with the goat’s cheese and serve immediately.

Notes

Cook's tip: You could add some finely chopped chorizo or bacon if you like.

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