Broccoli, pea and cheddar frittata recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 341 calories / serving
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On the table in just 20 minutes, this easy, cheesy frittata is packed full of green veg – Tenderstem broccoli and peas pair perfectly with the tangy mature Cheddar filling. Serve with salad and a creamy smoked paprika dip to make a satisfying and simple midweek supper. 

  1. Preheat the grill to high. Heat the 
oil in a 22cm diameter frying pan over a medium-high heat and stir-fry the broccoli for 5 mins, then add the garlic and peas and cook for a further 2 mins. 
  2. Whisk the eggs in a large jug, then add the cheese and whisk again. Season, then pour the mixture into the pan over the veg. Stir until well combined.

  3. Reduce the heat to medium and cook, without stirring, for 5 mins, until it starts to brown on the bottom. Put under the grill and cook for 3-5 mins, until cooked through.

  4. In a small bowl, mix the crème fraîche with the paprika. Slice the frittata into wedges and serve with the crème fraîche and salad leaves. 

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  • Ingredients

  • 1 tbsp olive oil
  • 1 x 220g pack Tenderstem broccoli, half finely chopped, half broken into florets
  • 2 garlic cloves, finely chopped
  • 250g (8 3/4oz) fresh or frozen peas
  • 8 eggs
  • 50g (1 3/4oz) mature Cheddar, coarsely grated
  • 50g (1 3/4oz) lighter crème fraîche, to serve
  • ½ tsp paprika, to serve
  • 1 x 70g pack salad leaves, to serve
  • Energy 1425kj 341kcal 17%
  • Fat 23g 33%
  • Saturates 7g 37%
  • Sugars 5g 5%
  • Salt 1g 17%

of the reference intake
Carbohydrate 8.6g Protein 27.1g Fibre 6.6g


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