Recipe courtesy of Waitrose & Partners
Broccoli, bean and bacon frittata
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
Ingredients
- 250g Broccoli cut into small florets, stalks thinly sliced
- 8 Medium eggs
- 12 ½g Fresh chives (1/2 x 25g pack) snipped
- 1tbsp Olive oil
- 120g Bacon chopped into small pieces
- 3 cloves of garlic crushed
- 400g can of cannellini beans drained
- 1 ½tsp Cumin seeds
Method
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.
