Broccoli Potato and Smoked Cheddar Frittata
Tuesday July 24, 2012
Broccoli, potato & smoked cheddar frittata with herb salad
Serves 4, prep time 15 mins, cook time 25 mins
2 medium red washed potatoes, thickly sliced (about 5mm)
1 cup small broccoli florets
1 1/2 tbsp olive oil
1 shallot, roughly chopped
100g cup mushrooms, quartered
12 large free-range eggs
1/2 tsp extra hot Tabasco sauce
85g smoked cheddar cheese (or a good-quality cheddar cheese), grated 1 spring onion, thinly sliced
1 tsp Dijon mustard
2 tsp red wine vinegar
2 tbsp olive oil
1 tbsp roughly chopped fresh mint
1 tbsp roughly chopped fresh parsley
1 tbsp finely chopped fresh chives
120g bag 4 leaf salad mix
Method: Half fill a large saucepan with water, lightly salt and bring to the boil over high heat.
Cook potato slices for 2 mins, or until just tender. Drain in a sieve set over a bowl and return water to pan. Bring to the boil.
Add broccoli to the boiling water and cook for 1 min, or until just tender. Drain.
Preheat oven to 180*C or 160*C fan.
Heat a heavy-based, 27cm, non-stick, ovenproof frying pan over medium-high heat until hot. Add 1 tbsp oil to pan then add potatoes and cook for 2 mins, or until potatoes are just tender and pale golden.
Add broccoli, shallot, mushrooms and remaining oil, season with salt and
pepper and cook over high heat for 3-4 mins until vegetables become golden in colour and have softened.
Reduce heat to medium-low. In large bowl, whisk eggs with a pinch of salt, pepper, and Tabasco sauce. Pour egg mixture over vegetables in the pan. Stir gently to ensure ingredients are covered by the egg.
Scatter over cheese and spring onion, transfer pan to oven and bake frittata
for 12-15 mins, or until puffed, golden and the centre is just set. Remove pan from
the oven and set aside to cool slightly.
For the frittata
Meanwhile, for the salad
In a medium bowl, whisk mustard and vinegar together. Slowly pour in the oil whilst whisking continuously until thick and creamy. Fold in herbs.
Add salad leaves and toss with the vinaigrette to coat.
Shake pan gently to loosen frittata then slide it onto a large plate. Cut frittata
into wedges and serve with salad.