Save to your scrapbook
Broccoli, bean & bacon frittata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g broccoli, cut into small florets, stalks thinly sliced
8 Waitrose British Blacktail Medium Free Range Eggs
½ x 25g pack fresh chives, snipped
1 tbsp olive oil
120g essential Waitrose Back Bacon, chopped into small pieces
3 cloves garlic, crushed
400g can essential Waitrose 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.
Cook’s tip Add finely chopped chilli with the garlic for some heat. For a meat-free version omit the bacon and scatter with Brie or goat’s cheese before grilling.
Typical values per serving:
1 of your 5 a day; a source of fibre (excluding bread to serve).