Colourful Frittata

• 2 cups bite-size broccoli florets
• 1 cup blanched spinach
• 4 large eggs
• 50 ml milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 red bell pepper, cut into thick slices
• 1 cup grated white cheddar
• 4 tablespoons grated Parmesan cheese
• 2 teaspoons olive oil

Step 1

Boil 500 ml water; add broccoli and cook until just tender, for about 3 minutes. Drain well. Blanch the spinach as well. In another bowl, whisk eggs, add milk, salt, and pepper.

Step 2

Stir in the broccoli, blanched spinach, red pepper, cheddar, and parmesan.

Step 3

Heat oil in an ovenproof nonstick frying pan over medium-high heat.

Step 4

Pour the egg mixture into the pan and reduce the heat to medium.

Step 5

Cook for 3 minutes to set the bottom of the frittata.

Step 6

Sprinkle the top with the remaining cheddar and 1 tablespoon parmesan cheese.

Step 7

Transfer the pan to a pre-heated oven and bake until the frittata is set in the center and slightly puffed up. It may take about 15 minutes for this.

Step 8

Let it cool for 5 minutes in the pan, and then loosen the edge with a spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Nutritional Information

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