A delicious broccoli frittata that is full of flavour and colour. The goats cheese and olives go well with the broccoli but the whole frittata is completely transformed by the tarragon.
There is something about the tarragon in this frittata that takes the flavour to another level. Although there is only a tablespoon of this fragrant herb, it has complete dominance over this dish without it being too powerful. I devoured this like a pack of hungry wolves on a bucket of KFC! “Just one more piece, then I’ll stop” I muttered to myself as munched my way through it. Suddenly, I was left with an empty pan and a slight feeling of guilt and shame. Or what we call Tuesday afternoon in our house…
As well as a large frittata, this recipe would be divine in smaller mini egg muffin versions too. I have a post stick somewhere in my office to do this. However, tarragon is not a herb in abundance here so I cannot cook it on demand. I shall be full of girlish glee when I next find it in the supermarket here. The same goes for mint at the moment. It’s like gold dust and when it is suddenly available I stock up with as much as I can make last a week. Don’t ask about growing your own either..that’s a long story for me here…Did it for a while and local African snails enjoyed a delicious minty breakfast.
One of my favourite things about a frittata is the mere simplicity of them. It’s just throwing a few vegetables, a dash of cheese and a smattering of herbs together and you have a nourishing and delicious dish. Add a side salad and a tasty coleslaw, then you have got yourself a delicious meal.
- 1 cup (156g) broccoli, cut into florets
- 5 eggs
- 150g (5oz) goats cheese
- 1 clove garlic, peeled and finely chopped
- 28g (1oz) black olives
- 2 tblspns fresh parsley, finely chopped
- 1 tblspn fresh tarragon, finely chopped
- 3 tblspns olive oil
- 1/2 tspn salt
- 1/2 tspn black pepper
- Heat the olive oil in a small to medium frying pan on a medium heat.
- Add the garlic and broccoli and cook for 5 mins, stirring regularly.
- Beat the eggs in a bowl thoroughly.
- Add the parsley, tarragon and goats cheese. Season with the salt and pepper.
- Scatter the olives into the broccoli mixture.
- Pour the egg and cheese mixture into the frying pan and cook for 6-8 minutes until the bottom of the frittata is firm.
- Place the frying pan under a hot grill and cook for a further 5 minutes or until the top of the frittata is firm and cooked through.
- Eat and enjoy!
- Nutritional Info: Per Quarter - 296 Calories, 25g Fat, 4g Total Carbs, 2g Fibre, 2g Net Carbs, 15g Protein
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