Cut the broccoli florets from the stalks, then slice up the stalks. Pick the parsley leaves, and finely chop 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.
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 about 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
Next, make the salad. Toast the pine nuts in a dry pan over a medium heat, moving them frequently, until golden all over.
In a serving bowl, toss the parsley leaves and toasted nuts 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.