Save to your scrapbook
Gnocchi and broccoli frittata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
3 rashers smoked streaky bacon, chopped
1 onion, thinly sliced
6 large eggs
450g pack Dell’ Ugo Potato Gnocchi
200g tenderstem broccoli, cut into pieces
4 sprigs thyme, leaves only
1. Heat the oil in a 23cm non-stick, ovenproof frying pan and cook the bacon and onion gently for 7-10 minutes, until softened and golden.
2. Meanwhile, beat the eggs in a large bowl, then stir in the gnocchi, broccoli pieces and thyme leaves.
3. Remove the bacon and onions from the pan with a slotted spoon and stir into the egg mixture. Pour the mixture into the pan and cook on the lowest heat, covered, for 12 minutes until almost set.
4. Preheat the grill to medium and cook the top of the frittata for 4-5 minutes (make sure the pan handle doesn’t get too hot), until golden and cooked all the way through. Slide onto a board and cut into wedges to serve.
This recipe first appeared in Waitrose & Partners Health, New Year 2019 issue.
Typical values per serving:
This recipe was first published in January 2019.