We've always loved a cheese and broccoli quiche, so it was an obvious choice when I first started making frittatas. It's also a great option for kids as there is nothing too challenging in here - although my son can still spot an onion a mile off!
Frittatas are my go to meal when the fridge is running on near empty. We usually have eggs, broccoli and cheese if we don't have anything else, so it's the perfect quick meal to throw together.
Although broccoli and cheese is a favourite, asparagus and parma ham is also delicious if you fancy making something a bit a special.
Yet the great thing about frittatas, is that as long as you have eggs and an oven-proof saute or frying pan, you can use pretty much anything and still conjure up a tasty meal.
Serves 4
2-3 tablespoons of extra virgin olive oil
1 large white onion
7-8 stalks of tenderstem broccoli or 1 medium head of broccoli
100g of mature (or extra mature!) cheddar
6 large or very large eggs
2 tablespoons of milk
Seasoning
- Pre-heat the oven to 180°C.
- If using a head of brocolli, cut the florets from the broccoli stalk (I use the stalk in salads or soup) and cut any large florets in half.
- If using tenderstem broccoli, cut off the ends and then check they will fit into your ovenproof pan.
- Steam the florets for 5-6 minutes and then set aside to cool.
- Finely dice the onion.
- Grate the cheddar.
- Whisk the eggs, milk and seasoning.
- Heat the oil in a heavy based, ovenproof pan and saute the onion over a low heat until translucent.
- Using the back of a wooden spoon, spread the onion evenly (or as well as you can!) over the bottom of the pan.
- Add half the grated cheese to the egg mixture.
- Whisk the eggs again, before pouring the mixture over the onion.
- Top with the broccoli and then scatter over the remaining cheese..
- Cook over a higher heat for a couple of minutes and then place in the hot oven for 20 minutes, until golden and risen.
