Broccoli and Edamame Bean Frittata

Name: Broccoli and Edamame Bean Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200g white potatoes cut into discs, skin on; 200g edamame beans frozen; 200g broccoli broke into small florets; 40g cheddar cheese grated; 1 bunch spring onions trimmed and finely slices; 2 tablespoons chives finely chopped; 2 cloves garlic peeled and chopped finely; 1/2 teaspoon black pepper; 6 large eggs; 100g low fat soft cheese; 1 teaspoon olive oil; 150ml oat milk

8 steps

Prep:10minCook:40min

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.

Updated at: Thu, 17 Aug 2023 08:02:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories219.8 kcal (11%)

Total Fat12.3 g (18%)

Carbs13.8 g (5%)

Sugars3.6 g (4%)

Protein14.6 g (29%)

Sodium226 mg (11%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

200gwhite potatoes

cut into discs, skin on

200gedamame beans frozen

200gbroccoli

broke into small florets

40gcheddar cheese

grated

1 bunchspring onions

trimmed and finely slices

2 tablespoonschives

finely chopped

2 clovesgarlic

peeled and chopped finely

½ teaspoonblack pepper

6eggs

large

100glow fat soft cheese

1 teaspoonolive oil

150mloat milk

Instructions

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.