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If you need some new dinner inspiration, this dinner, this cheesy broccoli, bacon and cranberry frittata is a super option. Great as part of your weeknight dinner rotation, serve with a side of couscous salad for a satisfying meal. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Line a round cake tin, about 22-23cm wide, with nonstick baking paper, scrunching it roughly up around the sides. Heat the oil in a frying pan over a low-medium heat and fry the onions and bacon for 10 mins until starting to turn golden.
Meanwhile, boil the broccoli for 3-4 mins; drain. In a bowl, whisk 2 tbsp water with the crème fraîche and flour. Add the eggs and whisk until smooth; stir in most of the cheese.
Scatter the onions, bacon and broccoli into the lined tin. Pour over the egg mix, top with the remaining grated cheese; bake for 20-25 mins until risen and golden. Shake the tin: it’s ready when the wobble has gone.
For the salad, pour 225ml boiling water over the couscous in a heatproof bowl. Cover and leave for 10 mins. Cook the peas, then rinse with cold water. Add to the couscous with the cucumber, spring onions and lemon juice. Serve the frittata with cranberry sauce, lettuce and the couscous salad.
Freezing and defrosting guidelines
Bake the frittata in its tin, then freeze, well wrapped, in portions or whole. To serve, thaw overnight in the fridge, then warm, if you like, in a microwave or low oven. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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