Broccoli and ta­leg­gio frit­tata

30 MIN­UTES | SERVES 2 | EASY | LC GF

Olive - - Contents -

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

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