Broccoli, pea and chilli frittata

Broccoli, pea and chilli frittata
Broccoli, pea and chilli frittata Photo: Danielle Smith

Eggs are one of life's most basic and indispensable ingredients, ideal for picnics, breakfast, lunch and dinner but also super in sandwiches as well as cakes, desserts and sauces. Fresh eggs are always best and an easy test is to place an uncooked egg in a bowl of cold water; if it sinks it's fresh and if it floats, don't use it.


150g broccoli florets

8 large free-range eggs

Salt and pepper

200g ricotta cheese

60g gruyere cheese, diced

1/2 red capsicum, sliced

1/2 cup frozen peas

1/4 - 1/2 teaspoon mild chilli flakes

1/4 cup grated parmesan


Steam broccoli for two to three minutes then coarsely chop.

Whisk eggs in a large bowl and season well. Add broccoli, ricotta, gruyere, capsicum, peas and chilli and stir well.

Heat a well-greased medium ovenproof frying pan and add egg mixture. Cook over medium heat without stirring until the top is nearly set.

Sprinkle with parmesan and then put under a hot grill until top is browned. Cut into wedges and serve.