Broccoli & Goat's Cheese Frittata

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full recipe title is Broccoli, Goat's Cheese and Tarragon Frittata."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (736.8 g)
  • Calories 1207.5
  • Total Fat - 85.1 g
  • Saturated Fat - 32.3 g
  • Cholesterol - 1903.1 mg
  • Sodium - 1152.6 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.6 g
  • Protein - 90.9 g
  • Calcium - 660.2 mg
  • Iron - 11.7 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 220°C (425°F).

Step 2

Place the broccoli and oil in a 15cm x 25cm (1.2 litre) baking dish and toss to coat and cook for 5 minutes.

Step 3

While the broccoli is cooking, place the eggs, milk, tarragon, parsley, mustard, half the goat’s cheese, salt and pepper in a bowl and whisk to combine and then add the peas and stir to combine.

Step 4

Pour the egg mixture over the broccoli and top with extra tarragon sprigs and cook for 35–40 minutes or until frittata is set.

Step 5

Top with the remaining goat’s cheese, mustard cress and sprinkle with pepper to serve.

Tips & Variations


No special items needed.

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