Recipe: Broccoli, pea and tomato frittata

Ingredients

9 extra large eggs
125ml cream
1 tsp dried chilli flakes
125g mature cheddar, grated
½ onion, diced
100g asparagus
100g tenderstem broccoli
150g peas
150g baby vine tomatoes
Salt and pepper, to taste
Olive oil

For serving
Micro herbs
Lemon wedges

Method

1. Preheat the oven to 180°C.

2. Whisk the eggs in a medium bowl with the cream, chilli flakes and salt and pepper, to taste. Stir through the cheddar and set aside.

3. Heat a drizzle of olive oil in a 25cm ovenproof or cast iron pan. Add onion and cook, stirring occasionally, until softened.

4. Add broccoli and asparagus and cook until almost tender.

5. Add the peas and cook for a minute. Season to taste. (The veggies will continue to cook in the oven so keep them crunchy).

6. Pour the egg mixture into your pan, stir to arrange the veg evenly.

7. Cook for a few minutes until the edges of the frittata start to pull away from the pan.

8. Add the vine tomatoes.

9. Transfer pan to the oven and bake until set, 20-25 minutes.

10. Sprinkle the frittata with micro herbs and serve with a wedge of lemon.

Recipe supplied by the South African Poultry Association

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