Olive Magazine
Broccoli and Taleggio Frittata Recipe

Broccoli and taleggio frittata

Published: November 13, 2017 at 12:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this super simple gluten free broccoli frittata recipe, it's seriously cheesy yet surprisingly low in calories

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal368
fat22.8g
saturates9.1g
carbs12g
sugars7.9g
fibre8.1g
protein24.5g
salt1.3g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 1 small head broccoli, cut into small florets
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely chopped
  • 3 eggs
  • 75g taleggio, rind removed and cut into pieces

Method

  • STEP 1

    Cook the broccoli in boiling salted water for about 4-5 minutes until tender. Drain well and pat dry on kitchen paper.

  • 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.

  • 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.

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