Broccoli and roasted red pepper frittata
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
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- oil
- a large pinch chilli flakes
- 4 from a jar roasted red pepperssliced
- 300g long-stem broccolihalved, blanched for 3 minutes and drained
- 8 eggsbeaten
- 4 tbsp milk
- a handful of leaves basil
- to serve salad
Nutrition: per serving
- kcal223low
- fat13.9g
- saturates3.6g
- carbs5.5g
- fibre2.6g
- protein17.8g
- salt0.4g
Method
step 1
Heat 1 tsp oil in an ovenproof frying pan, and add the chilli flakes, peppers and broccoli for a few minutes. Whisk the eggs and milk together, and season well. Add the egg mix, pulling in the sides with a wooden spoon until the edges start to set. Scatter with the basil, and put under a hot grill for 5 minutes until puffed, golden brown and the egg has set. Serve with a salad and some more chilli flakes.
