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
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
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.
Carbohydrate 8.6g Protein 27.1g Fibre 6.6g Fat 23g
From an original idea here
All the best Jan