Broccoli-Spinach Frittata

My lovely followers, as some of you may have noticed I did not post anything yesterday for Sweet Sunday. For that I give you my apologies 😦

Now for my lame excuse. Honestly, I was just way too busy this week to write a post or even make a new recipe. My father celebrated his birthday yesterday, and I volunteered to make the food. For over 60 people. Quite a challenge. For that reason, I was so focused on the recipes that I had to make, the ingredients I had to buy, the amount of time that I had, that I completely forgot (and was waaaay too tired) to make something for my blog.

And as it so happens, I did not have anything saved for occasions such as these. Rookie mistake.

However, upcoming Sunday will be fabulous, as I am making something very beautiful and delicious. So don’t forget to drop by on Sweet Sunday!

This week will also bring the second part of the series on how to make Eggs Benedict. This part will be about Hollandaise Sauce. Great basic sauce to learn! Check it out on Wednesday!

As for today, a lovely vegetarian lunch or dinner recipe. Broccoli-spinach frittata. So ridiculously easy, yet so healthy. I think I had about 4 pieces of this. Could not stop eating.

The photos above show the frittata before and after cooking in the oven. How stunning are those colours? The red of the tomatoes, the purple of the onion against the green of the veggies. Very artistic.

By adding spring onions the frittata gets an extra bite and a bit of freshness. The cheese can be left out, but it does give the dish some spicy undertones.

The end result. You can clearly see the firmness and height of the frittata.

Broccoli-Spinach Frittata

Servings: 4
Time: 60-65 min
Difficulty: easy
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Ingredients

2 heads of broccoli
1 red onion
1 garlic clove
300 grams (10 oz) of fresh spinach
50 grams (1 and 3/4 oz) of sundried tomatoes
8 eggs
4 spring onions
20 grams (3/4 oz) grated pecorino or parmesan

Used kitchen appliances

Oven
Baking tray (I used a square brownie dish)

Preparation

Preheat the oven on 200°C. Grease an oven-proof dish with olive oil. Cut off the stems of the broccoli, slice these in disks, and cut the large florets into smaller ones. Put them in a pan with just enough water to cover them. Bring it to the boil, and leave to boil for just about 2-3 minutes. You can check if they’re alright, by sticking a fork into the florets. If it just comes through, they are done. If it doesn’t come through at all, leave them a little while longer. You want the broccoli to be just cooked, so they still have a bite. When they are done, drain the water and set aside.
Finely chop the onion and garlic. Also chop the sundried tomatoes, but set these aside. Additionally, slice the spring onions, and set aside as well.
Heat a pan with some olive oil. Once the oil is warm, add the onion and garlic for about 1 minute. Proceed to add the spinach leaves hand by hand. It is important to not overcrowd the pan, and leave the spinach some space to slink. Add the broccoli and sundried tomatoes when all the spinach is cooked and stir. Take the pan off the heat. Season the vegetables with salt and pepper.
Pour the mixture in the greased dish. Beat the eggs and pour over the vegetables. Ensure that the egg is spread evenly and there are no holes left. Sprinkle over the spring onion and grated cheese. Cook the frittata in the middle of the oven for about 40-45 minutes, so that the egg has cooked through and there’s a slight golden hue on the frittata.