Broccoli and Goats Cheese Frittata
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Broccoli and Goats Cheese Frittata
Ingredients
1 head of broccoli, cut into bite sized pieces
1 medium brown onion diced
2 garlic cloves, sliced
1/2tsp chilli flakes
8 Eggs, whisked
100g Coles Finest Tasmanian Goats Cheese
½ bunch parsley, picked
½ bunch dill, picked
1 shallot, thinly sliced
Sea salt
Method
Heat a 20cm cast-iron skillet or non-stick frypan over a medium heat.
Add a drizzle of oil from the goat’s cheese and the onion with a pinch of salt to the hot pan and cook for 1-2 minutes until the onion softens. Add the broccoli and garlic, cook for another 1-2 minutes. Add the chilli flakes and stir through.
Add a little more oil and turn through the pan. Add the eggs and gently spread around the pan to ensure the egg is evenly through the pan. Cook for 3-4 minutes until the base of the frittata sets. Add the goat’s cheese to the top of the frittata. When cooked, removed pan from the stove and allow to sit for 5 minutes.
Combine the parsley, dill, shallot, salt and 2 teaspoons of oil from the goat’s cheese in a small bowl and toss.
Serve the frittata in the pan topped with herb salad.
Notes: The frittata can also be chilled in the fridge to serve cold. It makes a great breakfast, lunch or dinner.
Recipe by Michael Weldon
