- Difficulty
- Easy
- Preparation
- 15 mins
- Cooking time
- 40 mins
- Servings
- 6
- 1
- broccoli head, diced
- 1 tbsp
- olive oil
- 8
- eggs
- ½ cup
- a2 Milk™
- ¼ cup
- tarragon leaves, finely chopped
- ½ cup
- parsley leaves, finely chopped
- 1 tbsp
- dijon mustard
- 150g
- goat's cheese, crumbled
- 1 cup
- frozen peas, thawed
- sprinkle
- sea salt and cracked black pepper
- To serve
- micro herbs
- Pre-heat oven to 220°C. Place the broccoli and oil in a 15cm x 25cm lightly oiled baking dish and toss to coat. Cook for 5 mins
- While the broccoli is cooking, place the eggs, milk, tarragon, parsley, mustard, half the goat’s cheese, salt and pepper into a bowl and whisk to combine. Add the peas and stir to combine.
- Pour the egg mixture over the broccoli and top with extra tarragon sprigs.
- Cook for 35-40 mins or until frittata is set.
- Top with remaining goat’s cheese, micro herbs and sprinkle with pepper to serve.
