The lunch edit 773

Broccoli and Cheddar Frittata

Make broccoli and cheddar frittata, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 4 steps

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Broccoli and Cheddar Frittata, plated and ready to serve. — The finished recipe. Broccoli and Cheddar Frittata

Ingredients 1 to 6 for broccoli and cheddar frittata arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 2 whites, about 66 g Egg white. 150 g Broccoli. 30 g Reduced-fat cheddar. 50 g Onion. 5 g Olive oil

Ingredients 7 to 9 for broccoli and cheddar frittata arranged separately on a dark worktop. — Ingredients 7 to 9. A small bunch, snipped Chives. To taste Salt. To taste Black pepper

Broccoli and Cheddar Frittata, preparation step 1: Cut the broccoli into small florets and boil for three minutes, then drain well. — Step 1. Cut the broccoli into small florets and boil for three minutes, then drain well.

Broccoli and Cheddar Frittata, preparation step 2: Soften the onion in the oil in a small non-stick, ovenproof pan for five minutes. Add the broccoli and spread it out evenly. — Step 2. Soften the onion in the oil in a small non-stick, ovenproof pan for five minutes. Add the broccoli and spread it out evenly.

Broccoli and Cheddar Frittata, preparation step 3: Beat the eggs and whites with the chives, salt and pepper, pour over, and cook on a low heat for eight minutes until the edges are set and the middle is still loose. — Step 3. Beat the eggs and whites with the chives, salt and pepper, pour over, and cook on a low heat for eight minutes until the edges are set and the middle is still loose.

The finished broccoli and cheddar frittata. — Step 4. Scatter the cheddar over and put the pan under a hot grill for two to three minutes until puffed and golden. Slide out and cut into wedges.

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