Purple sprouting broccoli & goat's cheese frittata

Purple sprouting broccoli & goat’s cheese frittata

Simple to cook and transport, a veg-rich omelette is a great lunch. Vary the greens, herbs and spices to suit the season. 

5 out of 5 stars(2) Rate this recipe
Gluten freeHealthyHigh protein
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling

Ingredients

  • 375g pouch of Seasoned Charlotte Potatoes
  • 1 bunch salad onions
  • 230g purple sprouting broccoli
  • 8 eggs
  • 1 tbsp olive oil
  • 1 tsp caraway seeds
  • 80g soft goat's cheese

Method

  1. Microwave the pouch of Seasoned Charlotte Potatoes according to pack instructions. Meanwhile, finely slice the salad onions and cut the purple sprouting broccoli into 2cm pieces. Crack the eggs into a jug and beat with a fork; season.

  2. In a 26cm nonstick frying pan, heat the olive oil over a medium-high heat, then fry the caraway seeds for 1 minute until fragrant. Add the salad onions and broccoli; fry for 5 minutes until softened, then add the potatoes and fry for 1 minute. Pour in the eggs, crumble over the soft goat’s cheese, then lower the heat to medium and cook for 5-8 minutes. Cover with a lid and cook for another 3 minutes until the top is set and just firm (alternatively, put under a hot grill until golden). Leave to cool, then cut into quarters and store in the fridge for up to 2 days.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,317kJ/ 315kcals

Fat

17g

Saturated Fat

5.9g

Carbohydrates

17g

Sugars

3g

Fibre

4.5g

Protein

21g

Salt

0.5g

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