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By Victoria Dagnan
Broccoli and Edamame Bean Frittata
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
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Ingredients
6 servings
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.
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