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This is an easy, quick, economical and healthy recipe. It’s the ideal quick weekday dinner for the busy cook because if you add a little starch and a fresh salad, it is a complete meal. However, it can also be a superb little starter if you bake them in small pans and add a little garnish of roast baby tomatoes and fresh basil. It can also be great light meal – you only need to serve grilled ciabatta bread and fresh tomato slices drizzled with garlic-infused olive oil with it. We love the addition of fennel or dill seeds, but you can omit it if you don’t share our passion for the seed.

Broccoli & Leek Frittata

Ingredients


  • 30 ml olive oil
  • 250 ml leeks, sliced
  • 15 ml fennel or dill seeds (optional, or to taste)
  • 500 ml small broccoli florets, cooked and drained
  • 45 ml basil leaves, torn
  • salt and freshly-milled black pepper, to taste
  • ground nutmeg, to taste
  • 90 g mature cheddar or Gruyere cheese, cut into very small dice
  • 30 ml cornflour
  • 8 jumbo eggs, beaten



Method


Heat the oil and add the leek slices and fennel or dill seeds, if using. Sauté until the leeks are translucent then reduce heat a little and cook until soft and golden, stirring occasionally. Add the broccoli and basil and season to taste with salt, pepper and nutmeg and stir lightly. Evenly sprinkle over the cheese cubes but do not stir again.

Quickly mix the corn flour with a little cold water into a paste and whisk into the beaten eggs before pouring the mixture over the broccoli and leeks.

Reduce the heat and cook the frittata until the bottom no longer sticks to the pan and the top begins to look as if is setting. Invert the frittata onto a large plate and slide it back into the pan so that the top is now at the bottom. Cook the frittata for another minute or until the bottom is cooked.

Slide the frittata onto a serving plate, slice it into wedges and serve immediately with grilled ciabatta bread slices and roast baby tomatoes or ripe tomato slices.

Easily serves 6 as a light meal.