Ital­ian Sausage, Broc­coli and Pea Frit­tata

Dish - Everyday Dish - - Mains -

This Ital­ian-style omelette needs only a few veg­eta­bles, good qual­ity sausages and eggs to make an easy, de­li­cious din­ner.

Juli­enne: see Kitchen Notes page 141

Pre­heat the grill to its high­est set­ting.

Trim off the thick broc­coli stalk and dis­card. Cut the broc­coli into bite-sized flo­rets.

Heat 1 ta­ble­spoon of oil in a 28cm heat­proof sauté pan and cook the broc­coli with a pinch of salt for a few min­utes un­til crisp ten­der, adding a splash of water to the pan. Trans­fer to a plate and set aside.

Re­move the skin from the sausages and break the meat into small pieces. Add to the pan with the re­main­ing oil and cook un­til lightly golden on all sides. Add the frozen peas to the pan and cook for an­other cou­ple of min­utes.

Whisk the cot­tage cheese, eggs and gar­lic in a large bowl and sea­son well. Stir in the broc­coli.

Pour into the pan and stir ev­ery­thing to­gether. Cook over a medium low heat un­til the fill­ing is ¾ set.

Place un­der the grill and cook un­til puffed and golden and the frit­tata is set com­pletely in the cen­tre.

To serve: Put the yo­ghurt in a shal­low bowl and top with the cu­cum­ber and radishes. Driz­zle with a lit­tle olive oil, salt and pep­per. Cut the frit­tata into wedges and serve with the yo­ghurt. Serves 6

RI­COTTA,ITAL­IAN SAUSAGE,CITRUS AND BROC­COLI AL­MON­DAND PEA CAKE FRIT­TATA( GF)

FLO­REN­TINE PORK CHOPS [ recipe next page] PORK FIL­LET WITH KU­MARA AND AL­MOND, PA­PRIKA AND PARS­LEY DRESS­ING [ recipe next page]

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