Broccolini & Goat's Cheese Frittata with Greens
PREP 10 MIN•COOK 15 MIN
GF
NS
NF
V
Number of servings
2
3 large eggs
2 lemon thyme leaves picked
salt & pepper, to taste
1⁄2 tbs olive oil
1⁄2 bunch of broccolini (160g bunch) sliced lengthways
40g goat's cheese
1⁄8 cup (15g) parmesan shaved
1⁄2 tbs chives chopped
1⁄2 tsp chilli flakes
Shallot & Herb Salad
1 brown shallot peeled & very thinly sliced
1⁄2 bunch of fresh mint (80g bunch) leaves picked & roughly chopped
1⁄2 bunch of fresh flat leaf parsley roughly chopped
1⁄2 tbs olive oil
1⁄2 lemon juiced
Pre-heat oven to 200°C/fan 180°C/gas 6.
Whisk eggs and thyme in a bowl, season with salt and pepper and set aside.
Heat olive oil in an oven-proof non-stick frypan over medium-high heat. Add broccolini and cook to colour slightly.
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.
Toss salad ingredients together and season with salt and pepper.
Turn frittata out of pan onto a board and cut into wedges. Top with parmesan, chives and chilli flakes and serve with herb salad.
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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