*This recipe is gluten-free according to industry standards
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Ingredients
- broccoli 1 small head, cut into small florets
- olive oil 1 tbsp
- garlic 1 clove, crushed
- onion 1, finely chopped
- eggs 3
- taleggio 75g, rind removed and cut into pieces
Method
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Step 1
Cook the broccoli in boiling salted water for about 4-5 minutes until tender. Drain well and pat dry on kitchen paper.
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Step 2
Heat the oil in a small, deep, non-stick frying pan and add the garlic and onion. Cook for 5-6 minutes until the onion is tender, then add the broccoli and toss together.
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Step 3
Whisk the eggs in a bowl, season, add the broccoli and onion, and stir well. Tip the mixture back into the pan and spread out evenly. Cook gently until the bottom is set and then dot with the taleggio and put under a hot grill until golden and bubbling.
Nutritional Information
- Kcals 368
- Fat 22.8g
- Saturates 9.1g
- Carbs 12g
- Sugars 7.9g
- Fibre 8.1g
- Protein 24.5g
- Salt 1.3g