6 tips for a feel-good broccoli and red onion frittata
Tip 1The right pan is essential. The pan must be well seasoned with a good conduction of heat, and be oven-proof. You don’t want your frittata to stick.
Tip 2Sauté your veggies in a little butter before adding your egg mixture for a crispier, more flavoursome frittata.
Make sure your veggies are fully cooked before you add the eggs. Otherwise the vegetables will release too much moisture and water down the eggs. And the vegetables won't continue to cook after the eggs are added.
Add leftover herbs such as coriander, parsley, dill or basil to your eggs for a fuller flavour. You could also add sage, rosemary or thyme – just make sure you add these when you cook your veggies, so they have time to soften.
Try adding a little milk, sour cream, yoghurt, or crème fraiche to your egg mixture for a deliciously creamy texture. Just remember to use full-fat options for better results. Half-fat dairy contains water in the fat that will toughen your frittata.
Leftover herbs? Whisk them with lemon zest and garlic into butter. Roll into a cylinder shape and wrap with greaseproof paper. Keep in the freezer and add a slice to soups, stews, mash potato or a simple plate of pasta.