Broccoli, Sun Dried Tomato and Parmesan Frittata
Some nights you get home from work, rather I get home from work, and I just CBF. You know what that stands for right – Can’t. Be. Fucked.
But a girl’s got to eat. The good thing about a frittata is that basically, anything goes.
If it’s in the fridge, in the vegetable drawer, its fair game. But its safe to say that some things go better together than others. Like bacon – and anything. Or sun dried tomatoes and basil and cheese.
- 150 grams (3 Slices) Streaky Bacon
- 245.00 grams Broccoli
- 100 grams Red Onion
- 3 tsp Garlic minced
- 50 grams Kale, raw
- 30.00 grams Sun dried Tomatoes
- 8 Eggs
- 60 ml Cream or Full Fat Milk
- 55 grams Cheese - Parmesan
- 1 tablespoon Sriracha sauce
- Salt & Pepper to taste
Preheat the oven to 200 degrees.
Chop the bacon and throw it in a skillet pan to sizzle. Add the red onion and garlic and cook for 2-3 minutes allowing the onion to soften and soak up some of the bacon fat. You shouldn't need any extra oil for this.
Add the broccoli, don't let anything burn, but allow the broccoli to soften a bit then add the kale and the finely chopped sun dried tomatoes.
Whisk up the eggs and add either cream or full-fat milk. Personally, my favourite is Puhoi Half & Half.
Prepare a baking dish by wiping a little oil or butter around in the inside. Spread the broccoli mixture from the skillet into the dish. Pour the egg mixture on top.
Top with parmesan cheese and bake for about 20 mins.
Serve on rocket.