Heat the oven to 200c, 180 fan, gas mark 6
Boil a pan of water, then reduce the heat and add the potatoes cook for 15 minutes, or until tender. Drain and cut into quarters.
Steam or boil the broccoli for 3 minutes, then drain and set aside.
In a bowl combine the ricotta, lemon zest and garlic. Set aside
Lightly whisk the eggs, with a pinch of sea salt and black pepper.
Into a non-stick oven proof dish or frying pan, add a teaspoon of oil to coat the base and sides. If your pan isn’t non-stick, line with baking paper.
Arrange the potatoes, broccoli and ricotta in the pan, and pour over the whisked eggs - add a pich of chilli flakes.
Place in the middle shelf of the oven and cook for 30 minutes, until the egg is set, and the frittata has puffed up and golden brown.
Serve warm or cold on its own, delicious with a side salad. Enjoy!
Research shows eating in line with UK dietary guidelines will be better for the planet than the current average UK diet. Find out more.