Broccoli, Pea and Herb Frittata

Broccoli, Pea and Herb Frittata

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
  1. 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
  2. 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.
  3. Pour the egg mixture over the broccoli and top with extra tarragon sprigs.
  4. Cook for 35-40 mins or until frittata is set.
  5. Top with remaining goat’s cheese, micro herbs and sprinkle with pepper to serve.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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