Healthy Green Vegetable Frittata

Healthy Green Vegetable Frittata

The festive season is firmly behind us, my sons have returned to their homes and I have been left with some, (not much) leftovers in my fridge.  I don’t know about you but I hate to throw any food away, I have to do something with the odds and ends in my fridge.  I catered for several cocktail parties in the run up to Christmas and whilst I tend not to over buy ingredients I did just that with goats’ cheese. Fortunately it’s the kind in plastic tubs and keeps for about a month or two.  Nevertheless there was an excess of spinach, broccoli and herbs to use so a healthy frittata sprung to mind.

I have my eggs delivered by a local company Challens Chicks, deliciously fresh ( a good test is a poached egg) and free range.  I bought my turkey from them this year too, also free range, delicious, heavenly succulent and delivered! No queueing at the local butcher, win win right?

It strikes me that this is a great weekend brunch dish or a work day lunch in a box or even dinner with a big salad and some fresh bread.  Frittata is hugely adaptable dish, the combinations are endless and what a great way to use up leftovers.  Eggs are always in my fridge and a healthy meal can always be made with them.

Print Recipe

Healthy Green Vegetable Frittata

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Breakfast/Lunch/Dinner

Servings: 6 portions

Ingredients

• 7 large Free Range Eggs
• 75 ml milk or dairy free alternative
• 230 g bag fresh Spinach
• A handful of chopped kale
• 250 g Tenderstem Broccoli roughly chopped
• 100 g Goats’ cheese I used the creamy variety in a tub but chèvre log would be great too.
• 1 small onion sliced
• 1 clove garlic crushed
• A handful of Dill chop 3/4
• A handful of parsley chopped
• salt & pepper
• Olive oil
• 28 cm Frying pan

Instructions

• Saute the onion and garlic in olive oil until translucent.  Blanch the broccoli for 1-2 minutes, drain then do the same with the kale. Steam the spinach. Squeeze out any excess water from the spinach and kale.
• Finely chop the spinach and kale.  Crack the eggs into a bowl and whisk with a fork to combine the yolk and white, whisk in the milk, season lightly with S & P. 
• Add the cooled green vegetables and chopped dill to the egg mixture.  Pour into the hot frying pan.  Now dollop the goats cheese on the top.  Cook on medium heat un-disturbed for approximately 10 minutes.  You will probably need to pop it under a hot grill for 5 minutes just to set the top of the frittata.
• Top with more dill, serve with a salad. Perfect for breakfast, lunch or dinner.