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Broccoli, bean & bacon frittata
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250g broccoli, cut into small florets, stalks thinly sliced
8 British Blacktail Medium Free Range Eggs
½ x 25g pack fresh chives, snipped
1 tbsp olive oil
120g essential Back Bacon, chopped into small pieces
3 cloves garlic, crushed
400g can essential Cannellini Beans, drained
1½ tsp cumin seeds
1. Cook the broccoli and stalks in boiling water for 3 minutes to soften slightly. Drain well. Beat the eggs in a bowl with the chives and plenty of black pepper.
2. Heat the oil in a 25cm frying pan and fry the bacon for 3-4 minutes until beginning to brown. Add the garlic and fry for a further 1 minute. Add the beans, cooked broccoli and cumin seeds. Mix well and spread in an even layer.
3. Pour the beaten egg into the pan and reduce the heat to its lowest setting. Cook for 3-4 minutes until lightly set. Pop the pan under the grill for a further 2 minutes to set the surface. Cut into wedges and serve if liked with a watercress and rocket salad or warmed seeded bread.
Typical values per serving:
Excluding bread; source of fibre; 1 of your 5 a day.
This recipe was first published in December 2018.