Baked Broccoli and New Potato Frittata with Cheddar Cheese
By simply throwing all your ingredients into an oiled baking dish, this incredibly tasty Baked Broccoli and New Potato Frittata with Cheddar Cheese takes only 5 minutes to throw together and another 25-30 minutes hands-off time in the oven.
Serves 3- 4
Ingredients
- 1 tablespoon olive oil to grease the baking dish
- 120g cheddar cheese, grated
- 6 large eggs
- 90ml milk or cream or mix of the two
- 200g/1⅓ cups cooked new potatoes, chopped into small pieces (See Recipe Notes.)
- 100g/1⅓ cups broccoli, cut into small florets
- 30g/⅓ cup trimmed and chopped spring onion
- ¼ plus ⅛ teaspoon fine salt
- ¼ plus ⅛ teaspoon freshly ground black pepper
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
-
Pour the oil into the baking dish and, using a pastry brush, ensure the base and sides are covered.
-
Grate the cheese and chop the potatoes and broccoli into small pieces.
-
Crack the eggs into a jug or bowl and add the milk/cream and seasoning. Mix thoroughly with a balloon whisk or fork.
-
Tip the potatoes, broccoli, spring onions and grated cheese into the baking dish and mix well.
-
Pour over the egg mix and then pat the vegetables down into the mix to ensure they are covered, as much as possible, with the egg mix.
-
Bake in a pre-heated oven for 25 – 30 minutes until the eggs are cooked to your liking. Make a little cut in the centre of the frittata to check the eggs – if they are still runny, pop back in the oven for a minute or two more, or until cooked. When cooked the whole frittata will be slightly raised – this will subside when you take it out of the oven.
-
Serve hot, warm or at room temperature. Delicious on its own or with some salad and/or fresh bread on the side.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- 22cm round oven-safe baking dish
To scale up, use the following as a guide:
- ½ teaspoon olive oil
- 20g cheddar cheese, grated
- 1 large egg
- 15ml /1 tablespoon milk
- ½ cup prepared additions – ie potato, broccoli, spring onions
- 1/16 teaspoon salt
- 1/16 teaspoon freshly ground black pepper
Potatoes:
If you do not have any cooked potatoes, all you need to do is boil some new potatoes in salted water until cooked. If you chop them before cooking, they will cook more quickly.
Timings for cooking different sized frittata:
NB The time it takes to cook will depend on the size of the pan you use and hence how deep the frittata is and also your oven. Fewer eggs may take less time and more eggs may take longer.
Can I make it bigger or smaller?
Yes you can. This recipe is very easy to scale up and down. As a guide, I allow 2 eggs per person. See Recipe Notes for a rough guide on quantities per 1 x egg which you can use to scale up and down.
Can I use different vegetables?
Yes you can! Use your vegetables of choice but bear in mind some, like the potatoes, may need to be cooked first. When replacing vegetables, use the volume/cup quantities rather than weights, as a guide for how much to use.
At what temperature should you serve frittata?
Frittata can be served hot, warm or at room temperature.
What is the best way to store frittata?
Frittata stores well, covered, in the fridge, for up to 3 days. So make a big one and use the leftovers for different meals, such as breakfast or a packed lunch, the following day. If serving from the fridge, do allow time for it to come to room temperature first, or gently warm it before serving.
Can you freeze frittata?
Yes you can! Freeze, covered for up to 3 months. However, do remember that when you freeze vegetables which have a high water content, they may become watery when you defrost them which can affect the texture and consistency of your frittata. Personally, I rarely freeze frittata. It is certainly better eaten when fresh and, as it is such a versatile dish to have available, it tends to disappear before I even think about putting it in the freezer!