Ingredients

  • 150g baby potatoes
  • 300g broccoli
  • 70g ricotta
  • 5 large free range eggs, lightly beaten
  • Zest of half a lemon
  • 1 clove garlic, crushed
  • Splash of olive oil
  • Pinch of sea salt & ground black pepper
  • Pinch of chilli flakes (optional)

Method

  1. 1

    Heat the oven to 200c, 180 fan, gas mark 6

  2. 2

    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.

  3. 3

    Steam or boil the broccoli for 3 minutes, then drain and set aside.

  4. 4

    In a bowl combine the ricotta, lemon zest and garlic. Set aside

  5. 5

    Lightly whisk the eggs, with a pinch of sea salt and black pepper.

  6. 6

    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.

  7. 7

    Arrange the potatoes, broccoli and ricotta in the pan, and pour over the whisked eggs - add a pich of chilli flakes. 

  8. 8

    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.

  9. 9

    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. 

Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 5.4g 8%
  • Saturates 3.5g 18%
  • Sugars 2.5g 3%
  • Salt 0.33g 6%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

9.6g carbohydrate 3.7g fibre 14.0g protein

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