#MeatFreeMonday

by Alice Lyons

Today’s #MeatFreeMonday recipe is from a little known chef called Jamie Oliver. This stilton and sprouting broccoli frittata is perfect for throwing together before a picnic. Now all you need is the weather.

 

INGREDIENTS

200g purple sprouting broccoli
Extra virgin olive oil
½ a bunch of fresh flat-leaf parsley
6 large free-range eggs
50 g Stilton or other blue cheese
Parmesan cheese
1 knob of unsalted butter

SALAD

25 g pine nuts
1 lemon

 

METHOD

  • Preheat the oven to 220ºC/425ºF/gas 7.
  • Cut off the broccoli florets, slicing up the stalks. Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain.
  • Toss with the florets in a little oil, then griddle over a high heat for 8 to 10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
  • Pick the parsley leaves and set aside, then finely chop the stalks. In a bowl, whisk the eggs, season with sea salt and black pepper, then stir in the parsley stalks and broccoli. Crumble in the Stilton, then add a good grating of Parmesan and mix again.
  • Melt the butter with a splash of oil in a 20cm ovenproof pan over a medium heat. Pour in the egg mix, quickly stir a few times to let the egg settle, then cook for 2 to 3 minutes, or until it starts to set.
  • Pop the pan in the oven for 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
  • To make the salad, toast the pine nuts in a dry pan over a medium heat, or until golden all over, moving them frequently. Place in a serving bowl with the parsley leaves, then toss in a splash of oil and a squeeze of lemon juice.
  • Take your gorgeous frittata out of the oven and serve with the salad.

Sign up to our newsletter to stay up to date with our latest projects, stories and advice

Other Articles

View More Articles

Sustainable Kitchens, Avondale Works, Woodland Way, Kingswood, Bristol BS15 1PA
hello@sustainablekitchens.co.uk
0117 961 6471
Best of Houzz Design 2016, Best of Houzz Service 2015/16
MENU