Broccoli frittata is simple to make. It is a light and fluffy egg based dish which can be enjoyed either hot, room temperature or cold. Frittata is similar to a flan or quiche but without the pastry, making it quicker and easier to prepare, and similar to an omelette but a little more substantial. It is a versatile dish, perfect for either breakfast, brunch, lunch, a picnic, children's lunch boxes or a buffet. It can be prepared and cooked in a short time making it an ideal standby for unexpected visitors or days when you have not had chance to plan or prepare a meal. I prefer to use extra mature Cheddar to maximise the flavour.
- 100g broccoli florets, cooked
- 25g leeks, thinly sliced
- 50g Cheddar cheese, grated
- 4 medium sized eggs
- 75ml single cream
How to make broccoli frittata
Add the eggs and cream to a bowl and whisk. Add the cheese, leeks and broccoli and mix together. I find that the frittata works well with smaller broccoli florets. Any larger florets should be cut to a similar size as the smaller ones.
Lightly oil a 20cm diameter non-stock ovenproof dish or pan. Add the mixture.
Alternatively, the same ingredients and mixture can be used to make individual mini frittatas. These can be cooked the same way, but using a lightly oiled muffin tin.
Cook at gas mark 4, 180 oC, 350oF for around 5 to 10 or minutes until firm and golden. Turn part way through the cooking time. For an Aga, bake in on the third set of runners in the roasting oven until cooked.
Try making frittata with other ingredients, or combinations of ingredients, such as courgettes, asparagus, red or green peppers, spinach or tomatoes.