Pea, broccoli and Cheddar frittata recipe
A tasty, cheesy frittata is the ideal recipe to pack up for a picnic or take outside for an al fresco lunch. This quick and easy veggie version is packed with fresh green broccoli, tangy Cheddar and the tenderest garden peas – our peas are frozen within hours of being picked and tested with a tenderometer (trust us!) to make sure they’re as sweet as they can be.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 341 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 220g Tenderstem broccoli, half finely chopped, half broken into florets
- 2 garlic cloves, finely chopped
- 250g frozen peas
- 8 eggs
- 50g mature Cheddar, grated
- 50g half-fat crème fraîche, to serve
- ½ tsp paprika, to serve
- salad leaves, to serve
Each serving contains
- Energy
- 1425kJ 341.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 9.0gProtein 27.0gFibre 7.0g
Method
- Heat the oil in a 22cm-wide frying pan over a medium-high heat and stir-fry the broccoli for 5 mins, then add the garlic and peas and cook for a further 2 mins.
- Preheat the grill to high. Whisk the eggs in a large jug, then add the cheese and whisk again. Season, then pour into the pan over the vegetables. Stir until well combined.
- Reduce the heat to medium and cook, without stirring, for 5 mins until the frittata starts to brown on the bottom. Put the pan under the grill and cook for 3-5 mins, until cooked through.
- In a small bowl, mix thecrème fraîche with the paprika. Slice the frittata into wedges and serve with thecrème fraîche and salad leaves.
- Little help: To take to a picnic, cool completely, slice into wedges and wrap up in baking paper.
