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
Recipe courtesy of Waitrose & Partners
Ingredients
- 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
Method
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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.
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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.
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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.
