Broccoli and Edamame Bean Frittata

Perfect for using up leftovers potatoes and vegetables this frittata can be scaled up or down in quantities. The addition of edamame beans adds protein, fibre and a bunch of vitamins and minerals, along with a burst of colour. Frittata is a great addition to a family gathering, buffet or summer BBQ.

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Step 1

Preheat oven to 200C (Fan oven 180C) Gas 6.

Step 2

Bring a large saucepan of water to the boil. Add the potatoes and simmer for 15 minutes.

Step 3

Bring a second saucepan to the boil and add the broccoli. Boil for 3 minutes and add the edamame beans. Boil for a further 3 minutes and drain.

Step 4

Once cooked, drain the potatoes and allow to cool.

Step 5

Whilst the potatoes and broccoli are cooling, mix the eggs, oat milk, soft cheese, spring onions, chives, garlic and pepper in a large jug or bowl. Swap put the oat milk and cheese for other non dairy alternatives if desired.

Step 6

Lightly brush a large oven proof, deep dish with oil and add the potato, broccoli and edamame. Combine together gently with the hands so as not to break up the potato discs.

Step 7

Slowly pour over the egg mixture. Finish with the grated cheese.

Step 8

Bake in the oven for 25 minutes, until golden and crisp on top. Serve with salad or additional vegetables. Can be served hot or cold. Keep in the fridge for 3 days.