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Darren Robertson

Broccolini & Goat's Cheese Frittata with Greens

Darren Robertson
PREP 10 MIN
COOK  15 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

3 large eggs

2 lemon thyme leaves picked

salt & pepper, to taste

12 tbs olive oil

12 bunch of broccolini (160g bunch) sliced lengthways

40g goat's cheese

18 cup (15g) parmesan shaved

12 tbs chives chopped

12 tsp chilli flakes

Shallot & Herb Salad

1 brown shallot peeled & very thinly sliced

12 bunch of fresh mint (80g bunch) leaves picked & roughly chopped

12 bunch of fresh flat leaf parsley roughly chopped

12 tbs olive oil

12 lemon juiced

Methodbased on 4 servings
1

Pre-heat oven to 200°C/fan 180°C/gas 6.

2

Whisk eggs and thyme in a bowl, season with salt and pepper and set aside.

3

Heat olive oil in an oven-proof non-stick frypan over medium-high heat. Add broccolini and cook to colour slightly.

4

Turn heat down to medium, add egg mixture and crumble over goat’s cheese. Transfer the pan to the oven and bake for 5-10 minutes.

5

Toss salad ingredients together and season with salt and pepper.

6

Turn frittata out of pan onto a board and cut into wedges. Top with parmesan, chives and chilli flakes and serve with herb salad.

Nutritional Informationper serving

Energy (kJ)

1424 kJ / 340 cals

Protein

19.2 g

Fat

26.7 g

Sat. Fat

9.5 g

Carbs

3.2 g

Sugar

2.4 g

Fiber

3.4 g

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