Roasted broccoli and feta frittata
| Recipe By: | Claire Winstanley |
| Serves: | 6 |
| Cooking Time: | 25-30 minutes |
| Prep Time: | 10-15 minutes |
Ingredients
- 400 g Free range spinach and feta chicken sausage
- 4 extra large free range eggs
- salt and pepper to taste
- 250 ml cream, whipped to soft peaks
- 2 tbsp sprigs chives, finely chopped
- 1/4 red onion, finely sliced
- 200 g feta cheese, broken into chunks
- olive oil, to drizzle
- 50 g parmesan, grated
- 1/2 head broccoli, rinsed, cut into small florets and blanched
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Cooking Instructions
- Preheat the oven to 200’c.
- Break the broccoli up into smaller pieces and place on a baking tray. Drizzle with olive oil and sprinkle over parmesan cheese. Roast for 10-15 minutes until the broccoli begins to char slightly.
- Remove from the oven and set aside.
- Reduce the oven to 180’c at this point.
- Heat an ovenproof frying pan to high. Add a little oil and fry the whole sausages until cooked through. Remove from the heat and slice in half lengthways.
- Fry the onions in the same pan until soft. Return the chicken sausages to the pan, together with the broccoli and chives.
- Whisk the eggs and cream together until completely combined and pour into the pan.
- Season and continue cooking on the stove top, without stirring, until the edges begin to look cooked. This allows for the frittata to brown on the base.
- Crumble the feta evenly over the surface and place into the oven and cook until it begins to brown on top and the egg mixture no longer jiggles when you shake the pan.
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