Broccoli & smoked cheese frittata

Name: Broccoli & smoked cheese frittata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 230 g pack purple sprouting broccoli; 1 tbsp olive oil; 375 g pack Seasoned Charlotte Potatoes; 4 salad onions, finely sliced; 20 g pack fresh thyme, leaves picked; 8 British Blacktail Free Range Large Eggs; 100 g No.1 Smoked Red Fox Vintage Red Leicester, coarsely grated; 50 g mixed seeds; 110 g watercress, spinach & rocket salad; 1 tbsp honey & mustard dressing

You can squeeze even more plants into this hearty frittata if you swap the potatoes for Root Vegetable Parmentier and the broccoli for a pack of peas, cabbage and Tenderstem.

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VegetarianHealthyHigh protein12 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

230g pack purple sprouting broccoli
1 tbsp olive oil
375g pack Seasoned Charlotte Potatoes
4 salad onions, finely sliced
¼ x 20g pack fresh thyme, leaves picked
8 British Blacktail Free Range Large Eggs
100g No.1 Smoked Red Fox Vintage Red Leicester, coarsely grated
50g mixed seeds
110g watercress, spinach & rocket salad
1 tbsp honey & mustard dressing

Bring a large pan of salted water to the boil. Halve any thicker broccoli stalks lengthways so they cook evenly. Blanch the broccoli for 2 minutes, then drain and set aside.
Preheat the grill to medium-high. Set a large, nonstick frying pan (about 20cm diameter) over a medium heat and add the oil, plus the potatoes and butter from the pack. Fry for 5 minutes, turning the potatoes regularly until they are golden brown. Stir in the salad onions and thyme, followed by the blanched broccoli. Beat the eggs together in a jug and season. Pour the eggs into the pan then reduce the heat; cook for a couple of minutes to allow the eggs to set slightly at the base.
Scatter the cheese and mixed seeds over the frittata. Grill for 6-8 minutes until the top is golden brown and the eggs are set. Meanwhile, toss the salad leaves with a pinch of salt and the dressing. Divide the frittata between 4 plates and serve with the salad.

Typical values per serving when made using specific products in recipe