Who doesn't love a Frittata, especially when it is filled with broccoli, potato and cheese. Yummy!
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
2 medium brushed potatoes (400g), peeled, cut into 5mm slices
1½ cups small broccoli florets and stems (100g)
3 tbs olive oil, divided
2 spring onions, thinly sliced
100g Coles Australian Tasty Cheddar, grated
10 extra-large Coles Australian Free Range Eggs, whisked to blend well
1 tbs Coles Italian Red Wine Vinegar
1 tsp Coles Dijon Mustard
120g pkt Coles Australian 4 Leaf Salad
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C (160°C fan-forced). Cook the potato slices in a saucepan of boiling salted water for 2 mins or until just tender. Using a slotted spoon, transfer potatoes to a bowl. Return water to the boil. Add broccoli florets and stems and cook for 1 min or until just tender. Drain.
Step 2
Heat a 26cm ovenproof non-stick frying pan over medium-high heat. Add 2 tsp oil. Add half the potatoes and cook for 2 mins or until just tender and pale golden. Repeat with another 2 tsp oil and remaining potatoes. Stir in broccoli and spring onions.
Step 3
Reserve 2 tbs cheese. In a bowl, stir ½ tsp salt, ¼ tsp ground black pepper and remaining cheese into eggs. Gently stir egg mixture into vegetables in pan. Sprinkle with reserved cheese. Bake for 12-15 mins or until puffed and centre is just set. Cool slightly.
Step 4
In a bowl, whisk vinegar, mustard and remaining 2 tbs oil. Season with salt and pepper. Toss with salad mix.
