Broccoli & Goat's Cheese Frittata
Created by ImPat on March 16, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #34527
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
-
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.
Nutritional Facts
- 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