Potato, pepper & broccoli frittata
With Cheddar & smoked paprika
Potato, pepper & broccoli frittata
Serves 4
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
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Ingredients
- 600 g Maris Piper potatoes
- 1 bunch of spring onions
- 1 head of broccoli , (375g)
- 1 red pepper
- 1 teaspoon smoked paprika
- 8 large free-range eggs
- 40 g Cheddar cheese
- 1 x 80 g bag of watercress, spinach & rocket
- PANTRY
- olive oil
- sea salt
- black pepper
- extra virgin olive oil
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Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Drizzle 1 tablespoon of olive oil into a 28cm ovenproof non-stick frying pan on a medium-high heat.
- Scrub 600g of potatoes and chop into 1cm dice, adding to the pan as you go.
- Trim, finely slice and add 1 bunch of spring onions. Trim the tough end off 1 head of broccoli (375g), finely chop the remaining stalk and add to the pan. Deseed, finely slice and add 1 red pepper.
- Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
- Crack 8 large eggs into a bowl and beat together, grate in 30g of Cheddar cheese and season with salt and pepper. Mix together well.
- Roughly chop half the watercress, spinach & rocket (40g) and stir into the pan, then pour over the egg mixture, swirling to coat the base of the pan.
- Grate over the remaining 10g of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
- Slide the frittata out onto a serving board and cut into wedges. Dress the remaining watercress, spinach & rocket (40g) in 1 tablespoon of extra virgin olive oil and serve alongside.
Tips
FLAVOUR BOOST
A little chopped parsley would be a great addition, if you have some. Finely chop the stalks and add them in with the spring onions, and throw the parsley leaves in with the watercress, spinach & rocket.
