Roast Cauliflower & Purple Sprouting Broccoli Frittata

Name: Roast Cauliflower & Purple Sprouting Broccoli Frittata
Yield: 4
Cuisine: British
Ingredients: 250g cauliflower, cut into small florets; 1 red onion, cut into thin wedges; ½ tsp smoked paprika; 1 tsp cumin seeds; ½ tsp ground coriander; 1 tbsp olive oil; 100g purple sprouting broccoli, stalks trimmed; 8 large free-range British Lion eggs, beaten; 2 tbsp half-fat crème fraîche; salt and pepper; rocket, to serve; You’ll also need:; Pyrex Impressions 26cm Ceramic Pie Dish

Serves: 4

Cost Cutting Eco Friendly Gluten Free‏

A fritatta is such a quick and delicious dinner

Roast Cauliflower & Purple Sprouting Broccoli Frittata Recipe: Veggie

Ingredients
Method

Ingredients:

250g cauliflower, cut into small florets

1 red onion, cut into thin wedges

½ tsp smoked paprika

1 tsp cumin seeds

½ tsp ground coriander

1 tbsp olive oil

100g purple sprouting broccoli, stalks trimmed

8 large free-range British Lion eggs, beaten

2 tbsp half-fat crème fraîche

salt and pepper

rocket, to serve

You’ll also need:

Pyrex Impressions 26cm Ceramic Pie Dish

method:

Preheat the oven to 200C/400F/Gas 6.
Steam or boil the cauliflower in a little water for 3-4 minutes, drain and then place onto a large flat baking tray. Add the red onion wedges and broccoli, drizzle with oil and scatter with the smoked paprika, coriander and cumin seeds, season well and roast for 15 minutes or until golden brown and lightly charred all over. Place a 26cm flan dish into the oven to warm up.
Meanwhile, beat together the eggs and crème fraîche.
Lightly oil the hot dish. Tip the roasted veg in an even layer into the disk, pour around the egg mix, season well and bake for 15 minutes or until just set.
Remove from the oven, cut into wedges and serve with rocket salad.

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