Six slices of Enriched eggs picnic frittata on a wooden chopping board.

Pepped up picnic 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 (per portion)

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

  1. Parboil the new potatoes in a pan of salted water for 8-10 minutes until just cooked. Drain and cut into 2cm chunks.
  2. Preheat the oven to 220°C/200°C fan.
  3. 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.
  4. Meanwhile cook or steam the Tenderstem in a saucepan of boiling salted water for 2 minutes until tender.
  5. Beat your Enriched eggs in a mixing bowl, with the chives and most of the Parmesan, and season.
  6. 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.
  7. Allow to cool before cutting to bite-sized portions ready for a picnic.

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