ASSORTMENT

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.

INGREDIENTS Ingredients

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)

Dressing

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

METHOD Method

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Preheat the oven to 200 degrees fan bake.
Add the sliced potatoes and broccoli to a baking tray, drizzle over some olive oil and season with salt and pepper.
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).
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.
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.
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.
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.
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.

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