6 tbsp extra virgin olive oil
1 small onion, peeled and finely chopped
1 red pepper, seeded and curt into chunks
4 eggs beaten
100g soft goat’s cheese
4 tbsp milk
150 g tenderstem broccoli
Freshly ground black pepper
1. Preheat the oven to 180°C.
2.Spoon half the extra virgin olive oil into a 22cm ovenproof flan dish and add the onion and pepper. Stir to coat them in oil. Cook in the oven for 5–6 minutes, stirring once.
3. Mix the beaten eggs with the soft cheese and milk and season with pepper. Pour over the onions and peppers.
4. Place the flan dish on a baking tray and arrange the tenderstem broccoli on the tray at the side. Drizzle with
the rest of the extra virgin olive oil.
5. Bake for 10–12 minutes until the frittata is set in the middle and the broccoli is lightly browned and crisp.
NOTE: MAKES 2 SERVING