Broccoli goat cheese frittata
This frittata is an easy, flavorful combination that's great for lunch or brunch.
Servings: 2 -4
- 3 oz broccoli 85g, florets only
- 1 tbsp chives chopped, or a little more to taste
- ¼ onion large or ½ small
- 4 eggs
- 2 oz goats cheese 55g
- 1 tbsp olive oil (approx)
Cut the broccoli into relatively small florets (larger/smaller to taste) and finely dice the onion.
Boil or steam the broccoli florets for a couple minutes until tender to the knifepoint. Drain then rinse in cold water to stop them cooking further and set aside.
Heat around half of the oil in a small skillet/frying pan that you can use under the broiler/grill over a medium heat-high and cook the onion for around 3 minutes until going translucent. Remove from heat.
Beat the eggs until blended but not fluffy in a medium bowl. Add the chopped chives, cooked broccoli and onions. Don't clean out the skillet from the onions as you will use it again. Crumble the goats cheese into the egg mixture as well and stir carefully.
Re-warm the skillet over a medium heat and add the remaining oil. Pour in the egg-broccoli mixture and cook without stirring. Preheat the broiler/grill while the frittata cooks - after around 5 minutes you should start to see it cooked around the sides and browning slightly on the bottom if you are able to ease it up. It should still be uncooked on the top.
Transfer to under the broiler and cook for another couple of minutes until the top is cooked through and just starting to brown. I think it is best served warm but you can also enjoy at room temperature.
Calories: 283kcal | Carbohydrates: 5g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 244mg | Potassium: 288mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1099IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 2mg