Spinach, Broccoli, Cheese Frittata
Servings: 5 people
Equipment
- 1 Deep-sided ovenproof frypan
- 1 large mixing bowl
Ingredients
- 8 large Eggs
- 80 ml Cream
- 415 grams Broccoli roughly chopped - steamed
- 90 grams Spinach - baby roughly chopped
- 155 grams Cheese - Cheddar grated
- 2 cloves Garlic crushed
- 30 ml Water
- 30 ml Cold Pressed Olive Oil
- 1 Salt and Pepper to taste
Instructions
- Preheat oven to 220 C.
- Whisk eggs with the cream, a pinch of salt and pepper and the water in a large mixing bowl.
- Stir through the broccoli and spinach and 120 g of cheese.
- Heat the oil in a large ovenproof frypan over a medium heat. Fry the garlic for 1 minute.
- Add the garlic to the egg mixture and stir through.
- Wipe the pan down, lightly oil and pour in the frittata mixture. Sprinkle with remaining cheese.
- Bake for 15 minutes, until just set in the middle.
- Remove from the oven and allow to cool for 5 minutes before serving.
