I know some people hate the cold winters in this part of the world and there are certainly days when I might agree, but I have to say there’s something nice about having distinct seasons. I think it helps you appreciate each of them and this carries over in to food, for me. It’s almost as if you are becoming reacquainted with an old friends when you dig into something you have not had for a number of months. Frittatas, for me, are something I very much associate with spring/summer for some reason – I think it’s mainly I tend to add summery ingredients to them. Particularly the flavors and colors of ones like this broccoli goats cheese frittata are perfect for lunch or as an appetizer on a warm day.
My older son used to enjoy frittatas with me for lunch now and then when he was around two which came in very handy. They were perfect to take along to eat in the park as you can either cut them in pieces or make mini versions in a muffin tin. Either way a frittata makes great finger-food. They’re also something you can sneak lots of healthy vegetables in to without them being noticed too much, and this broccoli goats cheese frittata is a perfect example. Last year, however, he seemed to go off eggs entirely in any form, so I was on my own with frittatas. Recently, however, there is light in the egg tunnel. I think it helped when my younger son was eating a bit of egg and of course you can’t have your baby brother have something you don’t. Now French toast is a regular on our breakfast list, so I’m hoping I may manage to get frittatas back on the lunch menu. Given he likes broccoli and cheese, this broccoli goats cheese frittata may be a good place to start and even if he doesn’t go for it, I know I’ll happily eat it as it’s so tasty.
One of the main things that tends to distinguish a frittata from an omelette is they are generally thicker and so finished off under the grill or in the oven to cook them through. This to me makes them a bit easier to cook as there’s no fiddling around with trying to flip them or potentially burning the bottom while you try to get it cooked above. Frittatas in general are easy to make and this one is no exception. All you do is boil or steam the broccoli, fry the onion a little then add these to the beaten eggs along with some chopped chives and crumbled goat’s cheese.
The broccoli goats cheese frittata in these photos is a little more ‘grown up’ with larger chunks of broccoli and nice pieces of goats cheese, but they can easily be broken up to appeal to a broader audience, by which I am particularly thinking picky toddlers. Either way, it makes for a quick, tasty and filling lunch, especially when served with some salad on the side. It would also be great served as an appetizer, taken on a picnic or for a party. Great flavor, healthy, easy, quick and portable – there are so many reasons to make this, you really should give it a try.
Broccoli and goats cheese frittata
- 3 oz broccoli 85g, florets only
- 3 tbsp chives chopped, approx 5
- 1/4 onion large or 1/2 small
- 4 eggs
- 2 oz goats cheese 60g
- Boil or steam the broccoli florets for a couple minutes until tender to the knifepoint. Drain, rinse in cold water to stop them cooking further and set aside.
- Roughly chop the chives and dice the onion.
- Heat a little oil in a small skillet/frying pan over a medium heat and cook the onion for around 3mins until going translucent.
- Beat the eggs until blended but not fluffy. Add the chopped chives, cooked broccoli and onions. Crumble the goats cheese into the mixture as well and stir carefully then pour back into the skillet.
- Preheat the broiler/grill while the frittata cooks for around 5min, once you start to see it cooked around the side and browning slightly on the bottom if you are able to ease it up.
- Transfer to under the broiler and cook for another couple of minutes until the top is cooked through and just starting to brown.
Try these other eggy dishes:
Remember to pin for later!