Meat-free Archives

Christmas recipes

Sweetcorn baked in coconut milk

30 minutes

Cheese recipes

Roast potatoes with devilled egg dressing

25 minutes

Cheese recipes

Raw baby marrow salad with basil sauce

Cabbage recipes

Potato cakes with tomatoes and mushrooms

15 minutes

Diwali recipes

Broccoli frittata

35 - 45 minutes

Broccoli frittata

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 - 45 minutes

Ingredients

400 g broccoli, steamed and blended
8 free-range eggs, beaten
150 g goat’s cheese
anchovies, for topping
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Place the broccoli in a large tray or a cast-iron ovenproof pan and cover with the egg. The broccoli should take up the most space in the tray so that the frittata is very light and full of veggies.

2. Stud with the goat’s cheese and anchovies and season. Cover with foil for the first 20 minutes to avoid the bake drying out, then remove the foil for the remainder of the cooking time.

Cook’s note: Add roast pumpkin to the frittata if you want a sweeter bake. I also love roasting large mushrooms until crispy, slicing and laying them on top of the frittata before I bake it. The mushrooms stay crispy and are delicious with the anchovies. You can also add a few sundried tomatoes to the broccoli when you blitz it. I cut up my frittata and pop it into the microwave for a minute before leaving the house for an easy on-the-go brekkie.

Find more egg recipes here.

Photograph: Jan Ras
Food assistant: Ellen Schwerdtfeger

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Uphuthu with black quinoa

Sweetcorn baked in coconut milk

Dairy-free cheese platter

Roast potatoes with devilled egg dressing

Raw baby marrow salad with basil sauce

Creamy cabbage gratin

Three-onion tart

Wedge salad with pecan crunch

Miso Napoletana pasta

Potato cakes with tomatoes and mushrooms

Cheese-and-sweetcorn samoosas

Broccoli frittata

Broccoli frittata

Ingredients

Method