Our Veggie Recipe of the Week: Stilton & Sprouting Broccoli Frittata

Ingredients

200 g purple sprouting broccoli
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil
6 large free-range eggs
50 g stilton or other blue cheese
Parmesan cheese
1 knob of unsalted butter

Method

1. Preheat the oven to 220ºC/gas 7.
2. Cut the broccoli florets from the stalks, then slice up the stalks. Pick the parsley leaves, and finely chop the stalks. 
3. Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain. Toss with the florets in a little oil, then griddle over a high heat for 8 to 10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
4. Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain. Toss with the florets in a little oil, then griddle over a high heat for 8 to 10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
5. In a bowl, whisk the eggs, season with sea salt and black pepper, then stir in the parsley stalks and broccoli. Crumble in the stilton, then add a good grating of Parmesan and mix again. 
6. Melt the butter with a splash of oil in a 20cm ovenproof pan over a medium heat. Pour in the egg mix, quickly stir a few times to let the egg settle, then cook for 2 to 3 minutes, or until it starts to set. 
7. Pop the pan in the oven for about 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
8. Take your gorgeous frittata out of the oven and serve immediately with salad.

Thanks to Jamie Oliver for the recipe: http://bit.ly/1QNW64z