Broccoli frittata

Broccoli frittata

25 min. Active
25 min. Total
469 kcal per person
vegetarian, gluten-free
Nutritional value / person: Fat: 39 g, Carbohydrate: 4 g, Protein: 23 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Frying pan
  • Measuring cup
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales
  • Cutter

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Broccoli

500 g broccoli

Egg mixture

6 eggs
200 g crème fraîche
120 g grated Gruyère
½ tsp salt
a little pepper

Frittata

1 tbsp olive oil
¼ tsp salt
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How it's done

The kids can help at the marked areas .

Broccoli

500 g broccoli

Cut the broccoli (incl. stalk) into pieces, blitz in batches in a food processor, transfer to a bowl.

Egg mixture

6 eggs
200 g crème fraîche

Beat the eggs in a measuring cup, add half of the crème fraîche, mix well.

120 g grated Gruyère
½ tsp salt
a little pepper

Add the cheese, season, mix.

Frittata

1 tbsp olive oil
¼ tsp salt

Heat the oil in a wide non-stick frying pan. Add the broccoli, stir fry for approx. 3 mins., season with salt. Reduce the heat, pour in the egg mixture. Cover the frittata and leave to solidify for approx. 15 mins. Serve with the remainder of the crème fraîche.

Good to know
Serve with: Leaf salad
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