Breakdown
- 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!
Tips
- 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.
Shortcuts
- 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.