Broccoli & Cheese Frittata Fingers
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ tbsp oil
- 75g / 1 cup grated courgette / zucchini
- 50g / 1 cup chopped broccoli
- 3 medium eggs
- 25g / ยฝ cup grated cheddar cheese
- 1 tbsp plain flour (can use glu ten free or normal)
- ยฝ tsp dried mixed herbs or oregano
Method
- Preheat to oven 180c / 350f. Grease and line a baking dish with parchment paper. I used a 8in / 20cm square dish.
- Heat the oil in a frying pan. Add the courgette and broccoli and fry lightly for 3-4 minutes until the vegetables are soft.
- In a bowl mix the eggs, cheese, flour and herbs together. Add the cooked vegetables and mix until well combined.
- Pour this mixture into the lined dish and bake in the oven for 15 minutes.
- Remove from the oven and allow the frittata to cool before cutting into fingers or squares.