Broccoli, Blue Cheese and Caramelised Onion Frittata

Frittatas are such an easy, healthy meal that is super versatile as you can add almost any vegetables and cheese you’d like. We can’t go past this combination of charred broccoli, potatoes, caramelised onions and blue cheese.

Meal Prep


  • Preheat the oven to 200 degrees fan bake.
  • Roast the broccoli and potato.
  • Caramelise the onions. 
  • Prepare the egg mixture.
  • Assemble the frittata and cook for 20-25 minutes. 
  • Prepare the salad.
  • Serve up and enjoy!


  • It’s important to not overcook your frittata otherwise it will turn rubbery. Cook until the eggs have just set and the mixture looks like the texture of custard. It will continue cooking while it rests for 5-10 minutes.

  • There may be a variance in cooking times depending on what dish you cook your frittata in. We like to cook our frittatas in a cast iron pan but you can cook them in any baking dish.

  • We always like to cook or partially cook vegetables before adding them to a frittata otherwise we find that the moisture from the vegetables can make the frittata taste watery. 


  • You can use store-bought caramelised onion jam or relish or roast the onions when you roast the broccoli and potatoes.

This recipe serves four, if you’re cooking for two you can halve the recipe but we recommend making the full amount and having the leftovers for lunch the next day.

  • 1 broccoli (cut into bite-sized florets) 
  • 3 small-medium waxy potatoes (finely sliced) 
  • 2 brown onions (sliced) 
  • 10 eggs 
  • ⅓ cup cream, milk or milk alternative 
  • 100g blue cheese (crumbled) 
  • Olive oil 
  • Butter 
  • Salt and pepper 
  • 75g baby spinach (½ a bag) 
  • 5 dried dates (finely sliced) 
  • ¼ cup walnuts (toasted and roughly chopped)


  • 2 Tbsp olive oil 
  • 1 ½ Tbsp red wine vinegar 
  • ½ tsp wholegrain mustard 
  • ½ tsp honey 
  • Pinch of salt and pepper

  1. Preheat the oven to 200 degrees fan bake.

  2. Add the sliced potatoes and broccoli to a baking tray, drizzle over some olive oil and season with salt and pepper.

  3. Pop in the oven to cook for 20-25 minutes until the broccoli is cooked and starting to crisp up and the potatoes are starting to turn golden brown (you don’t want the potatoes to be crispy, just slightly golden).

  4. In the meantime, cook the caramelised onions. Add the sliced onions and some olive oil or butter to a medium fry pan over low-medium heat. Cook slowly, for about 15 minutes stirring occasionally until they have softened and caramelised.

  5. Time to assemble the frittata - grease the bottom of a baking dish or oven-proof pan with a little olive oil or butter, add a layer of caramelised onions to the bottom of the dish, then a layer of potatoes then a layer of broccoli. Repeat until you’ve used everything up.

  6. Whisk together the eggs, cream and salt and pepper and pour this mixture over the layered vegetables. Top with the crumbled blue cheese and pop in the oven to cook for 20-25 minutes until the eggs have just set and looks almost like the texture of custard.

  7. While the frittata is cooking, prepare the salad. Add the spinach, dates and walnuts to a salad bowl or platter. To make the dressing simply add all of the ingredients into a glass jar and shake well to combine.

  8. Once the frittata has cooked, let it rest for 5-10 minutes. When you're ready to dish up, dress the salad and serve alongside the frittata.



  • One of the best things about frittatas is how versatile they are. You can use almost any veggies you’d like or anything in your fridge that needs to be used up.

  • Swap out the baby spinach for rocket.


  • Swap out the blue cheese for feta, grated cheddar or grated halloumi.