Broccoli, bean and bacon frittata

  • Serves 4

This smokey frittata makes a great lunch or brunch dish, and it's perfect for a hot summer's day - why not try it with a crisp rocket salad

Broccoli frittata

Recipe courtesy of Waitrose & Partners



  • Broccoli 250g, cut into small florets, stalks thinly sliced
  • Medium eggs 8
  • Fresh chives ½ x 25g pack, snipped
  • Olive oil 1 tbsp
  • Bacon 120g, chopped into small pieces
  • Garlic 3 cloves, crushed
  • Cannellini beans 400g can, drained
  • Cumin seeds 1½ tsp


  • Step 1

    Cook the broccoli and stalks in boiling water for 3 minutes to soften slightly. Drain well. Beat the eggs in a bowl with the chives and plenty of black pepper.

  • Step 2

    Heat the oil in a 25cm frying pan and fry the bacon for 3-4 minutes until beginning to brown. Add the garlic and fry for a further 1 minute. Add the beans, cooked broccoli and cumin seeds. Mix well and spread in an even layer.

  • Step 3

    Pour the beaten egg into the pan and reduce the heat to its lowest setting. Cook for 3-4 minutes until lightly set. Pop the pan under the grill for a further 2 minutes to set the surface. Cut into wedges and serve if liked with a watercress and rocket salad or warmed seeded bread.

Cook’s tip

Add finely chopped chilli with the garlic for some heat. For a meat-free version omit the bacon and scatter with Brie or goat’s cheese before grilling.