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Darren Robertson’s seasonal veg.
BROCCOLINI, LEMON THYME & PANCETTA FRITTATA BROCCOLINI, LEMON THYME & PANCETTA FRITTATA SERVES 4
6 eggs, lightly beaten 1 tbs finely chopped chives 1/3 cup (80ml) extra virgin oil 150g thinly sliced flat pancetta (substitute bacon), cut into 3cm lengthways 20g unsalted butter 80g soft goat's cheese, crumbled Pinch of 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 the oven to 200°C. Combine eggs, chives and ¼ cup (60ml) water in a bowl and season. Heat 1 tbs oil in a 20cm-diameter non-stick ovenproof frying pan over high heat. Add pancetta and cook, stirring occasionally, for 3 minutes or until golden. Transfer to a plate and discard 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 and add butter. When it’s foaming. Pour in egg mixture and top with broccolini. Scatter with goat’s cheese, chilli and lemon thyme. Transfer to the oven and bake for 8 minutes or until firm. Meanwhile, to make an 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 and serve.
PER SERVE • 27G PROTEIN • 14G SAT FAT • 3G CARB • 2G SUGARS • 1070MG SODIUM • 500 CAL (2100KJ)
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