Stilton & sprouting broccoli frittata

Name: Stilton & sprouting broccoli frittata
Total time: 40 min
Yield: 4
Ingredients: 200 g purple sprouting broccoli; extra virgin olive oil; ½ a bunch of fresh flat-leaf parsley; 6 large free-range eggs; 50 g Stilton or other blue cheese; Parmesan cheese; 1 knob of unsalted butter; 25 g pine nuts; 1 lemon

With zesty parsley salad

“I’ve used Stilton and gorgeous charred broccoli for added tang and crunch – beautiful. ”

Serves 4

Cooks In40 minutes

DifficultySuper easy

Jamie Magazine Eggs Alfresco Mains Vegetables

Nutrition per serving

Calories 317 16%
Fat 26.7g 38%
Saturates 9.2g 46%
Sugars 1.5g 2%
Salt 1.2g 20%
Protein 17.6g 35%
Carbs 1.8g 1%
Fibre 1.8g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Tap For Method

Ingredients

200 g purple sprouting broccoli
extra virgin olive oil
½ a bunch of fresh flat-leaf parsley
6 large free-range eggs
50 g Stilton or other blue cheese
Parmesan cheese
1 knob of unsalted butter
SALAD
25 g pine nuts
1 lemon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Preheat the oven to 220ºC/425ºF/gas 7.
Cut off the broccoli florets, slicing up the stalks. Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain.
Toss with the florets in a little oil, then griddle over a high heat for 8 to 10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
Pick the parsley leaves and set aside, then finely chop the stalks. In a bowl, whisk the eggs, season with sea salt and black pepper, then stir in the parsley stalks and broccoli. Crumble in the Stilton, then add a good grating of Parmesan and mix again.
Melt the butter with a splash of oil in a 20cm ovenproof pan over a medium heat. Pour in the egg mix, quickly stir a few times to let the egg settle, then cook for 2 to 3 minutes, or until it starts to set.
Pop the pan in the oven for 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
To make the salad, toast the pine nuts in a dry pan over a medium heat, or until golden all over, moving them frequently. Place in a serving bowl with the parsley leaves, then toss in a splash of oil and a squeeze of lemon juice.
Take your gorgeous frittata out of the oven and serve immediately with the salad.