Tenderstem Broccoli, Cherry Tomato and Mushroom Frittata

October 11, 2016
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Photo by Madeleine Shaw
  • Serves 4
Author Notes

This Tenderstem Broccoli, Cherry Tomato and Mushroom Frittata makes a brilliant breakfast, lunch or dinner.
Mushrooms are high in Vitamin D which we can really benefit from in the winter months. The frittata is egg based so is high in protein which is great for repairing sore muscles after a hard workout in the gym. —Madeleine Shaw

What You'll Need
  • 2 tablespoons coconut oil or butter
  • 1 white onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 100 grams tenderstem broccoli
  • 200 grams button mushrooms
  • 200 grams cherry tomatoes
  • 10 eggs, beaten
  1. Preheat the oven to grill, place the oil in the pan and add the onion and a pinch of salt, cook for 7 minutes until golden. Add the chilli, garlic and another pinch of salt, stir well for 30 seconds then add the broccoli, mushrooms and cherry tomatoes and cook for 5 minutes.
  2. Pour over the eggs, add a pinch of salt and stir well. Allow this to cook for 8 minutes until the bottom sets. Pop in the oven for 4-5 minutes until cooked through.
  3. Serve hot.

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