Cheese, capsicum, broccoli and pea frittata
- 150g broccoli florets
- 8 large free-range eggs
- Sea salt and cracked black pepper
- 200g ricotta
- 60g grated cheddar
- 1/2 red capsicum, chopped
- 1/2 cup frozen peas, thawed
- Oil, for greasing
- 50g grated parmesan
Frittata is a quick and easy dish that can be served for any meal. Just choose what goes in, whip it up, and serve.
Method
Steam broccoli florets over a pan of simmering water for 6-8 minutes or until just tender, then coarsely chop. Whisk eggs in a large bowl, season with salt and pepper and add broccoli. Stir in ricotta, grated cheddar, red capsicum and peas. Coat base and sides of a large ovenproof non-stick pan with oil, heat pan and then add egg mixture and cook over medium heat without stirring until top is nearly set. Sprinkle with grated parmesan then place under a hot grill until top is browned. Cut into wedges and serve.
Makes 8 slices
