This is Seán's favourite frittata. It's not mine! You see I can eat a little blue cheese but not to the extent where it's the main ingredient. However I've included on the blog as I'm pretty sure there's a load of people out there that love blue cheese.
So if you’re laying off the big breakfast carbs but still need a satisfying breakfast to get you through the morning - this is it! This 3 egg frittata is full of bold flavours from the rich, creamy, blue cheese, a bit of zing from the scallions and chunks of broccoli for crunch, and to keep the healthy quota up! Carbs are but a distant memory…
This is a one person frittata.
[To make a two person frittata, double broccoli, scallions and cheese, and use 2 more eggs]
50g of broccoli florettes, just the very tips as stems will be tough
60g of creamy blue cheese, crumbled, I used Dart Mountain Sperrin Blue
salt & pepper
Momentarily blanch the broccoli, to preserve the colour.
Whisk eggs in a bowling and season.
Add a knob of butter to a frying pan with a little oil to prevent it burning. When the butter starts to foam add the eggs. Turn the heat down low.
After about minute, as the frittata base is formed, add the broccoli and two-thirds of the cheese.
Cook the frittata over a low heat until there is just a little liquid left at the top.
Add the remaining cheese and place under a hot grill for 2 minutes
Meanwhile finely slice the scallion.
Remove the frittata, scatter over the scallion slices and return to the grill for 1 more minute.
Serve with Lea & Perrins Worcestershire sauce.
LINKS | Dart Mountain Cheese