Broccoli and taleggio frittata
30 MINUTES | SERVES 2 | EASY | LC GF
broccoli 1 small head, cut into small florets olive oil 1 tbsp garlic 1 clove, crushed onion 1, finely chopped eggs 3 taleggio 75g, rind removed and cut into pieces
• Cook the broccoli in boiling salted water for about 4-5 minutes until tender. Drain well and pat dry on kitchen paper.
• Heat the oil in a small, deep, non-stick frying pan and add the garlic and onion. Cook for 5-6 minutes until the onion is tender, then add the broccoli and toss together.
• Whisk the eggs in a bowl, season, add the broccoli and onion, and stir well. Tip the mixture back into the pan and spread out evenly. Cook gently until the bottom is set and then dot with the taleggio and put under a hot grill until golden and bubbling.
PER SERVING 368 KCALS | FAT 22.8G | SATURATES 9.1G CARBS 12G | SUGARS 7.9G | FIBRE 8.1G PROTEIN 24.5G | SALT 1.3G