What you'll need
- 6 large eggs, beaten
- 30ml Milk (or double cream to make it richer)
- 1 Red Onion finely chopped
- 5 Cherry or Plum tomatoes, halved
- 70g Broccoli chopped (or florets, cooked & well drained)
- 120g Cheese, grated (cheddar or mozzarella)
- 2 tablespoons Olive Oil
- 1 Scoop of a Hacker Seasoning (see above for choices)
Pan Method
1. Whisk together the eggs, milk and Hacker Seasoning in a bowl
2. Heat the oil in a non-stick frying pan / skillet and cook the tomatoes, cut-side down, together with the onions for about 2 minutes.
3. Add the broccoli and cheese
4. Now pour over the egg mixture.
5. Cover with a lid and cook on a medium heat for about 4-5 min, carefully flip the frittata and cook for another 2 - 3 min.
Oven Method
1. Pre-heat your oven to 175C / 350F and then line a roasting tin with some oil.
2. Whisk together the eggs, milk and Hacker Seasoning in a bowl
3. Heat the oil in a non-stick frying pan / skillet and cook the tomatoes, cut-side down, together with the onions for about 2 minutes.
3. Add the cheese and broccoli and spread them evenly in the roasting tin.
4. Now pour over the egg mixture.
5. Bake in the oven for around 30 - 40 min (until set and starting to puff up)
6. Remove from the oven and cut into wedges to serve.
Hints & Tips
- Serve with salad and or chips
- This dish can be eaten both hot as a main course or cold for lunch.
- You can add any ingredients you have in the fridge to this recipe - just make sure any veg or meat is cooked before adding.
- Will keep for 3-4 days in the fridge.