Ingredients
- 200 grams broccoli, cut into florets and thinly sliced (1 head broccoli)
- 1 tablespoon extra virgin olive oil
- 8 eggs
- 1/2 cup milk (125ml)
- 1/4 cup tarragon leaves, finely chopped and extra sprigs
- 1/2 cup parsley leaves, finely chopped
- 1 tablespoon Dijon mustard
- 150 grams goat’s cheese, crumbled
- Sea salt
- Cracked black pepper
- 2 cups frozen peas, thawed (280 grams)
- Mustard cress, to serve
How to Make
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Step 1: Preheat oven to 220°C (425°F).
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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.
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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.
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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.
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Step 5: Top with the remaining goat’s cheese, mustard cress and sprinkle with pepper to serve.
We hope you enjoy this recipe!
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