Save to your scrapbook
Broccoli, pea and ricotta frittata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 of your 5 a day
Serves: 2 with leftovers
125g Tenderstem broccoli
3 tbsp ricotta
1 garlic clove, crushed
1 tbsp olive oil
1 onion, finely chopped
160g frozen peas
6 eggs, beaten
1. Preheat the oven to 200 ̊C, gas mark 6. Put the spinach in
a colander in the sink, boil the kettle and pour the water over the spinach to wilt. Rinse under cold water to cool, then squeeze out any excess liquid before roughly chopping. Bring a small pan of water to the boil and blanch the broccoli for 2-3 minutes until tender; drain and set aside. Mix the ricotta and garlic together; season.
2. Heat the oil in a 20cm ovenproof frying pan and cook the onion over a medium heat for 5 minutes to soften. Add the peas and cook for another minute, then stir through the cooked spinach and broccoli. Pour over the beaten eggs before swirling in the ricotta. Put the pan in the oven and cook for 10-12 minutes, or until the egg is completely set. Serve with crusty bread and a green salad, if liked.
Typical values per serving:
This recipe was first published in June 2015.