Broccoli & Herb Fritatta

This is an easy mid-week vegetarian dinner and is also great served at room temperature so ideal to pack for picnics. This recipe happens to include parsley and basil, however I generally throw in whatever herbs I have fresh on hand. The measurements don't need to be exacting and you can mix it up with the cheeses used. For instance, in place of provolone you can use cheddar or another firm cheese. I sometimes add a few pieces of feta just to add some additional flavour if desired.

Ingredients

200gm Broccoli florets (cut into halves)
6 Whole eggs
6 Egg whites
70gm Provolone cheese (shredded)
90gm Parmesan cheese (shredded)
25gm Parsley finely chopped
25gm Basil finely chopped
1/2 Red onion finely chopped
1 Clove garlic finely chopped
1 tbs. olive oil
Sea salt & pepper for seasoning

Method

Steam the broccoli florets until just cooked. You don't want them soft, just offering a little resistance when you bite. If you don't have a steamer then place them in a microwave bowl with a few tablespoons of water and microwave for 2 1/2 to 3 minutes.

Set aside and allow to cool.

In a large mixing bowl, briefly whisk the eggs and egg whites, then mix in the cheeses and herbs. Set aside.

Turn on your oven grill to high. 

In a large non-stick frying pan (with a heat resistant handle), heat your oil over a medium heat and add the onion and garlic. Fry for approximately 3-4 minutes until soft. Tip the onion and garlic mix into the bowl with the egg and cheese mix and stir well. Add a pinch of salt and some freshly ground pepper and mix some more.

Pour the mixture into the same frying pan and place back over the medium heat. Add the broccoli florets one by one and press them down slightly with the back of a spoon. Cook over the medium heat for approximately 4 minutes, giving the pan a gentle shake every 30 seconds or so. Transfer the pan under the hot grill. Continue cooking under the grill for a further 2-3 minutes until brown. This cooking stage may vary dependent upon the heat of your grill. Check the fritatta with a knife to see that it isn't runny inside (see below image). If cooked through, allow to stand for at least 5 minutes to set further.

Serve with a large fresh green salad.




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