The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

200g (7oz) pur­ple sprout­ing broc­coli, flo­rets cut from stalks, stalks sliced Ex­tra-vir­gin olive oil 6 large free-range eggs 1 small bunch of fresh flat-leaf pars­ley, leaves picked, stalks finely sliced 45g (1½oz) Stil­ton or other blue cheese, crum­bled 1 heaped tbsp freshly grated Parme­san cheese 1 small knob of un­salted but­ter

For the pars­ley salad

25g (1oz) pine nuts 1 lemon Pre­heat the oven to 220°C/gas 7. Blanch the broc­coli-stalk pieces in salted boil­ing wa­ter for 1-2 min­utes, then drain. Toss with the flo­rets in a lit­tle olive oil, then grid­dle on a high heat for 5-10 min­utes, or un­til charred and nearly ten­der. Leave to cool in a bowl, driz­zling over a lit­tle more oil.

In an­other bowl, whisk the eggs, sea­son, then stir in the pars­ley stalks (save the leaves for the salad), cheeses and broc­coli. Melt the but­ter with a splash of olive oil in a 20cm (8in) oven­proof dish or oven­proof non­stick fry­ing pan over a medium heat.

Pour in the egg mix, stir to let the eggs set­tle, then cook for 2-3 min­utes, or un­til it starts to set. Pop the pan in the oven for 8-10 min­utes, or un­til the frit­tata is puffed up, nicely golden and com­pletely set.

Mean­while, make the salad. Toast the pine nuts in a dry pan over a medium heat un­til golden all over. In a serv­ing bowl, toss the pars­ley leaves and nuts in a splash of ex­tra-vir­gin olive oil and a squeeze of lemon juice. Take the frit­tata out of the oven and serve im­me­di­ately with the salad.

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