EGGS · SKILLET

Broccoli & cheddar frittata

Name: Broccoli & cheddar frittata
Total time: 25 min
Yield: 2 servings
Ingredients: 4 Eggs; 200 g Broccoli; 60 g Cheddar; 2 tbsp Milk; 1 tbsp Olive oil; 150 g Cherry tomatoes; 0.25 tsp Fine salt; 0.25 tsp Black pepper

A small covered-pan frittata for evenings when eggs are the easiest answer.

◷ 25 min estimated total♧ 2 servings

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Serves two · estimated cooking time · image for serving inspiration.

Broccoli & cheddar frittata — serving illustration

LET’S MAKE DINNER

A few simple steps.

01
Cut the broccoli into small florets. Simmer in water for 4 minutes, drain thoroughly and chop any large pieces.
02
Whisk eggs, milk, salt and pepper. Grate the cheese and fold half into the eggs.
03
Warm oil in a 20 cm non-stick skillet over medium-low heat. Add broccoli, pour over the eggs and sprinkle with remaining cheese. Cover and cook gently for 12–15 minutes until the centre is set and reaches 160°F / 71°C.
04
Slide onto a board, rest for 2 minutes and cut into wedges. Serve with halved tomatoes.

A note from the kitchen

Keep the heat low so the base does not burn before the centre sets. Choose vegetarian cheddar if needed.

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