Broccoli and Fetta Frittata
The fresh crunch of broccoli and creamy fetta combine in this easy-to-make frittata.
30 min
Serves 4
Ingredients
1 head broccoli, cut into florets 200g South Cape Greek Style Fetta 8 eggs 30g Devondale Salted butter 2 spring onions, chopped 2 tablespoons chopped dill freshly ground black pepper, to taste
Method
- Combine broccoli and 1 cup water in a large non-stick pan and boil for 5 minutes until just tender.
- Drain. Lightly whisk eggs, crumble in half the South Cape Fetta and mix in dill.
- Melt butter in the frypan, sauté spring onions until softened and pour in egg mixture, stirring to combine.
- Arrange broccoli florets and pieces of remaining fetta into the egg mixture and cook, without stirring, over medium heat for 10 -15 minutes until the underside is set.
- Place under a hot grill for 5 minutes until the top is golden brown and set.
- Sprinkle with pepper and serve garnished with extra dill.
Tips
- Roasted pumpkin pieces can be substituted for the broccoli. Just add to the egg mixture.
