Inspired by the awesome Dr Rupy Aujla who I look up to very much for his knowledge and foodie ideas! I’ve recreated my own version of his tasty frittata with a different flavour spin/core ingredients. I love making this as one big dish to then split up into portions and enjoy throughout the week for breakfast or lunch, or perfect to delve into with family and friends for a laid-back weekend breakfast.
Delicious paired with some mixed salad/rice at lunchtime or a slice of toast at breakkie, drizzled with a little olive oil – or by all means devour it simply as it is, it’s super filling due to the ratio of protein and healthy fats.
With subtle French influences, the flavour is pretty damn tasty if I say so myself. The hit of feta cheese at the end though – that does make it pretty special! Below is how to make it. Just chuck everything in and you’re good to go… *limited washing up – bonus!
Ingredients (serves 4-5):
7 large eggs + 1/3 cup egg whites (about 80ml)
3 echalion shallots, chopped finely, or 1/2 white onion.
2 tsp butter
4 thick purple sprouting broccoli trees (or a big handful of regular broccoli florets), cut into cubes
1 whole medium courgette, cut into cubes
1 large handful of button mushrooms, roughly chopped
50g feta cheese
2 tsp dried rosemary
1/4 cup frozen peas
In a large non-stick pan, melt 1 tsp of butter and add the shallots and chopped broccoli. Set on a medium heat and cook for 3-4 mins to soften slightly and for the flavours to release
Tip in the mushrooms, courgette and frozen peas then sprinkle over the rosemary – stir everything together and continue to cook for another couple of minutes
While the veggies are gently cooking, in a separate bowl crack in the eggs and egg whites, whisking until evenly combined
Add the remaining tsp of butter into the veg and pour the eggs over the top, pooling evenly through the mixture. Put the lid on the pan and cook on low-medium heat for 8-10 mins
Take off the lid, shake over some cracked black pepper and crumble over the feta cheese (the top will still be undercooked!). Place the pan under the grill for 5 minutes until the feta has melted slightly and the surface of the frittata has ‘set’
Let cool, then cut into portions and enjoy!