Broccoli, Pea and Cheddar Cheese Frittata

Bring on the Greens! On the table in just 20 minutes, this easy, cheesy frittata is packed full of green vegetables. Broccoli (Tenderstem) and peas pair perfectly with the tangy mature Cheddar filling. Serve with salad and a creamy smoked paprika dip to make a satisfying, and simple, lunch or supper.

Ingredients:

Serves Four
1 tbsp. olive oil
220g broccoli (Tenderstem) - half finely chopped, half broken into florets
2 garlic cloves, finely chopped
250g (8 3/4oz) fresh or frozen peas
8 eggs
50g (1 3/4oz) mature Cheddar, coarsely grated
50g (1 3/4oz) lighter crème fraîche, to serve
1/2 tsp paprika, to serve
70g salad leaves, to serve

Method:

1. Preheat the grill to high. Heat the 
oil in a 22cm diameter frying pan over a medium-high heat and stir-fry the broccoli for 5 minutes, then add the garlic and peas and cook for a further 2 minutes.
2. Whisk the eggs in a large jug, then add the cheese and whisk again. Season, then pour the mixture into the pan over the veg. Stir until well combined.

3. Reduce the heat to medium and cook, without stirring, for 5 minutes, until it starts to brown on the bottom. Put under the grill and cook for 3-5 minutes, until cooked through.

4. In a small bowl, mix the crème fraîche with the paprika. Slice the frittata into wedges and serve with the crème fraîche and salad leaves.

Each serving:
Carbohydrate 8.6g Protein 27.1g Fibre 6.6g Fat 23g
From an original idea here

doesn't this make a nice table or side piece, inspiration from here

Hope you may enjoy this Frittata dish soon

All the best Jan