This is a quick and easy recipe which creates the most delicious frittata. I was given the most amazing purple sprouting broccoli from Williamson's Farm Shop based just outside of Gainsborough. Grown on their farm it couldn't be much fresher and you can also grab your eggs and potatoes there too. Feel free to change up your veggies and swop in a different cheese for something a little different.
Spring Green & Potato Frittata
Serves 6
Ingredients
300g Baby/New Potatoes
200g Purple Sprouting Broccoli
x12 Eggs
100g Frozen Peas
Handful Spinach
1/2 bunch Spring Onion, finely chopped
100g Cheddar Cheese, grated
x2 cloves Garlic, crushed
x4 springs Mint, roughly chopped
Olive Oil
Sea Salt
Black Pepper
Method
Pre-heat the oven to 200C. Chop the potatoes to bite size, toss in oil, salt and pepper and roast for 20mins. Toss the broccoli in oil, salt and pepper too and add to the roasting tray for the last 10 minutes of cooking.
Whisk the eggs in a large bowl and mix in the peas, spinach, spring onion, cheese, garlic and mint. Season well and add the cooked potatoes and broccoli.
Line an oven proof dish with greaseproof paper and pour in the mixture. Cook for 15 minutes and then check to see if the top is golden. If so cover loosely with tinfoil (to avoid burning) and cook for a further 5 minutes until the middle is set.
Serve hot or cold.