• 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.

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

    Breakfast, Dinner, Lunch Italian
    Serves: Makes 1 individual frittata
    Cooking Time: 20 mins

    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". 

    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

    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.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

    ALSO SEE: Caramelised onion, biltong and coriander frittata with mature Cheddar sauce

    Caramelised onion, biltong and coriander frittata with mature Cheddar sauce

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