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A frittata is one recipe that one can never go wrong with and at the same time cooks up a treat. Appealing to look at and luscious in taste, this dish is nutritionally rich, with superfoods spinach and broccoli – including these in your diet increase the odds of fertility and thereby conception.
|Serves||Preparation Time||Cooking Time|
|4 People||10-15 Minutes||15-20 Minutes|
- 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
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.
Stir in the broccoli, blanched spinach, red pepper, cheddar, and parmesan.
Heat oil in an ovenproof nonstick frying pan over medium-high heat.
Pour the egg mixture into the pan and reduce the heat to medium.
Cook for 3 minutes to set the bottom of the frittata.
Sprinkle the top with the remaining cheddar and 1 tablespoon parmesan cheese.
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.
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.