Rustic broccoli, sun-dried tomato and three-cheese frittata

Rustic broccoli, sun-dried tomato and three-cheese frittata

Frittata is great for brunch, a winter lunch, or as a light supper dish. It can be thought of as an Italian omelette, and is also referred to as “open-faced omelettes”.

TOTAL TIME 20 minutes | MAKES 1 individual frittata 

INGREDIENTS

100g broccoli florets
15ml butter
3 eggs, beaten
15ml fresh cream
60ml Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
5 sun-dried tomatoes, chopped
60ml mature cheddar, grated
60ml goat’s cheese, crumbled

METHOD

PREHEAT the oven to 180°C.

COOK the broccoli in boiling, salted water until al dente. Drain and set aside.

MELT the butter over a low heat in a small cast-iron pan. Whisk together the eggs, cream and Parmesan, and season. Add it to the pan and cook for about 1 minute. The egg should still be wobbly and slightly runny.

TOP with the broccoli, sun-dried tomatoes and cheddar, and bake until golden and puffed up, about 8 minutes.

REMOVE from the oven, top with the goat’s cheese and serve immediately.

FOOD TEAM TIP: Pair with Sun-dried tomatoes and goat’s cheese beckon for a minerally sauvignon like Springfield Life from Stone or Lands End Sauvignon Blanc. You could add some finely chopped chorizo or bacon if you’d like.

Print Recipe

Rustic broccoli, sun-dried tomato and three-cheese frittata

Breakfast, Dinner, Lunch – Italian

Serves: Makes 1 individual frittata

Cooking Time: 20 mins

Frittata is great for brunch, a winter lunch, or as a light supper dish. It can be thought of as an Italian omelette, and is also referred to as "open-faced omelettes". 

Ingredients

• 100g broccoli florets
• 15ml butter
• 3 eggs, beaten
• 15ml fresh cream
• 60ml Parmesan, finely grated
• sea salt and freshly ground black pepper, to taste
• 5 sun-dried tomatoes, chopped
• 60ml mature cheddar, grated
• 60ml goat’s cheese, crumbled

Instructions

1

Preheat the oven to 180°C.

2

Cook the broccoli in boiling, salted water until al dente. Drain and set aside.

3

Melt the butter over a low heat in a small cast-iron pan. Whisk together the eggs, cream and Parmesan, and season. Add it to the pan and cook for about 1 minute. The egg should still be wobbly and slightly runny.

4

Top with the broccoli, sun-dried tomatoes and cheddar, and bake until golden and puffed up, about 8 minutes.

5

Remove from the oven, top with the goat’s cheese and serve immediately.

Notes

Pair with Sun-dried tomatoes and goat’s cheese beckon for a minerally sauvignon like Springfield Life from Stone or Lands End Sauvignon Blanc. You could add some finely chopped chorizo or bacon if you'd like.

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Caramelised onion, biltong and coriander frittata with mature Cheddar sauce