Healthy Green Vegetable Frittata
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.