MEAL PLAN­NER

TUCK WIN­TER GREENS INTO YOUR MEALS FOR A NU­TRI­TIOUS AND DE­LI­CIOUS HIT. @dar­ren­robert­son­food @djrobert­son

Sunday Herald Sun - Stellar - - Contents - DAR­REN ROBERT­SON

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)

OUT NOW Find these recipes and more in the July is­sue of de­li­cious.

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