Broccoli & Goat's Cheese Frittata
Recipe: #34527
March 16, 2020
Categories: Eggs, Broccoli, Oven Bake, Vegetarian, Milk, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full recipe title is Broccoli, Goat's Cheese and Tarragon Frittata."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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