On-the-go frittata
A no-fuss frittata, packed full of flavour, is a great quick fix for a boost of protein or an afternoon snack. We’ve pepped ours up with some tangy cottage cheese, crunchy Tenderstem for some all-important vit K and a handful of filling tatties – brought together with our supercharged eggs. A sprinkle of chives and a pinch of Parmesan gives it that extra punch.
45 minutes
Serves 6
Nutritional Information
| Calories | 245 |
| Protein | 16.5g |
| Fat | 14g |
| of which saturates | 4.3g |
| Carbohydrates | 13.6g |
| of which sugars | 1.5g |
Ingredients
- 500g new potatoes, scrubbed
- 2 tablespoons olive oil
- 200g Tenderstem broccoli
- 9 Enriched eggs
- ½ bunch of chives, finely sliced
- 40g Parmesan, finely grated
- 100g cottage cheese
Method
- Parboil the new potatoes in a pan of salted water for 8-10 minutes until just cooked. Drain and cut into 2cm chunks.
- Preheat the oven to 220°C/200°C fan.
- Heat the oil in a large frying pan and fry the potatoes for 10-12 minutes, tossing regularly until golden and crisp on all sides.
- Meanwhile cook or steam the Tenderstem in a saucepan of boiling salted water for 2 minutes until tender.
- Beat your Enriched eggs in a mixing bowl, with the chives and most of the Parmesan, and season.
- Grease and line the base and sides of a 20cm square tin. Tip the potatoes into the tin followed by the beaten eggs. Arrange the Tenderstem on top and spoon over dollops of the cottage cheese. Finish with a final grating of Parmesan before cooking in the oven for 15-20 minutes, until golden, risen and set.
- Allow to cool before cutting to bite-sized portions ready for a picnic.
