BROCCOLINI, LEMON THYME & PANCETTA FRITTATA

“WE MIGHT BE COOKING WITH LEAVES AND GREENS BUT THERE’S NOTHING DULL HERE. IT’S GREAT FOR THE COLDER MONTHS.”

SERVES 4

6 eggs, lightly beaten

1 tbs finely chopped chives

1/ 3 cup (80ml) extra virgin olive oil

150g thinly sliced flat pancetta (substitute bacon), cut into 3cm pieces

1 bunch broccolini, halved lengthways

20g unsalted butter

80g soft goat’s cheese, crumbled

1 pinch dried chilli flakes

4 lemon thyme sprigs

2 Asian (red) eschalots, thinly sliced

1/ 2 bunch each mint and parsley, leaves picked

Juice of 1/ 2 lemon

30g shaved parmesan

Preheat oven to 200°C.

Combine eggs, chives and 1/4 cup (60ml) water in a bowl, season.

Heat 1 tbs oil in a 20cm non-stick ovenproof frypan over high heat. Add pancetta and cook, stirring occasionally, for 3 minutes or until golden. Transfer to a plate, discarding fat. In cleaned pan, heat 1 tbs oil, add broccolini and cook, stirring occasionally, for 2 minutes or until lightly browned. Set aside. Reduce heat to medium, add butter and cook until foaming. Pour over egg mixture and top with broccolini. Scatter with goat’s cheese, chilli and lemon thyme. Transfer to the oven and roast for 8 minutes or until firm.

Meanwhile, to make eschalot salad, toss eschalot, herbs, lemon juice, parmesan and remaining 2 tbs oil in a bowl.

Scatter frittata with warmed pancetta and the eschalot salad to serve.