The beauty of a frittata is that anything goes – really, it does! In this case, broccoli is the star, but let whatever is in your fridge take the lead. Always aim for some green as it’s often the green veg that most of us could do with more of.
Not only is a vegetable frittata an easy and delicious way to start your day, but in this case you eat the whole broccoli in all its glory – stems and stalks – and, even better, everything happens in the same pan. If you’ve got cooked broccoli ready to go, then skip step 1 and save time. And if you know you’ll be rushing out the door a lot this week, bake it in a 12-hole muffin tray at fan 170°C/Gas mark 5 for 10–15 minutes for a grab-and-go breakfast or snack.
- 1 large head of broccoli, florets evenly chopped and stem finely chopped
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp butter
- 10 eggs
- 2 large handfuls of grated cheese (I use mature Cheddar or you could use crumbled feta or goat’s cheese)
- Sea salt and black pepper
- A handful of chopped fresh basil, parsley, chives or celery leaves
- Chilli flakes, to taste
- 2 handfuls of wild garlic, chopped (when in season)
Grab a medium-sized, deep-sided frying pan and steam the broccoli for 3 minutes in about 4 tablespoons of water, lid on, until almost tender and just turned bright green. Drain any excess liquid (though the broccoli will probably absorb it all) and set the broccoli aside.
Pop the pan back on the heat and gently fry the red onion rings and garlic in the butter for a few minutes.
Meanwhile, whisk the eggs together in a bowl, add salt, pepper and the cheese, plus any of the herbs, chilli flakes or wild garlic, if using.
Preheat the grill to high. Add the broccoli back to the pan to coat in the garlic butter, then pour in the egg mix, stirring so that the broccoli and onions are distributed evenly. Let the bottom and sides cook and start to set over a medium heat for about 5 minutes.
Pop the frittata under the grill for a further 5 minutes until golden on top and just cooked through (give the pan a wobble to check), then slide it onto a chopping board or plate. Cool for 10 minutes and slice up into quarters.
Extracted from Eat Green by Melissa Hemsley, published by Random House UK, RRP $50.00.
Copyright © Melissa Hemsley 2020. Photography © Philippa Langley 2020
Sprouts (and the whole brassica family) go fantastically with Asian flavours. Out of season, use a mix of the rest of the brassicas – broccoli, cauliflower, kale, cabbage, spring greens etc. You could also make a spring version with asparagus and peas.
Try this Spicy Miso Salmon with Broccoli Rice recipe from Good + Simple.
I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.
Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
With fragrant spices, tomatoes, cashew butter and yoghurt.
With red pesto-layered filo, Cheddar and cottage cheese.
With cajun spice, mango, sweet cherry tomatoes and lime.
One of the rather pathetic realities of the fact that so many of the restaurants in France are disappointing these days is the almost tearful joy in finding one that’s everything you would have hoped for, often from your childhood or teenage memories. Such a place is Le Bistro du Paradou near Arles.
We ate many dishes similar to this while spending time in Italy and they were all different depending on the part of Tuscany that we were in. This is our version of a Tuscan chicken casserole and it’s very moreish and flavoursome. I love it in the winter and any leftovers get tossed through some pasta the next day.
A vegetarian recipe that is simply as good as any steak (with mash), if not better.
A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.