About this recipe:A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great storecupboard standby. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.
200g broccoli florets
3 tbsp snipped fresh chives
1 tbsp vegetable oil
15g unsalted butter
418g can red salmon, drained and flaked
198g can sweetcorn, drained
25g Parmesan, freshly grated
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Method Prep:10min › Cook:15min › Ready in:25min
Blanch the broccoli in a saucepan of lightly salted, boiling water for 4 minutes or until almost tender. Drain well and set aside.
Beat the eggs lightly with the chives and season with freshly ground black pepper. Heat the oil and butter in a large, heavy-based frying pan with a flameproof handle, then pour in the egg mixture. Scatter over the broccoli, flaked salmon and sweetcorn, stirring lightly to distribute evenly.
Using a palette knife, pull the sides of the egg mixture in slightly to allow the uncooked egg to set, and cook for 3–4 minutes until the underside is golden and the top almost set.
Meanwhile, heat the grill to high. Sprinkle the Parmesan over the top of the frittata, then place it under the grill. Cook for 2–3 minutes until the top is bubbling and golden. Serve cut into quarters.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
For a vegetarian version, replace the salmon with chunks of Quorn tossed with ½ tsp crushed dried chillies. Fry a sliced red onion in the oil before adding the eggs to the pan, then add the broccoli, Quorn and sweetcorn as in step 2.