Broccoli and herb frittata


  • Measuring cups
  • Measuring spoons
  • Chopping boards
  • Knives
  • Large saucepan
  • Colander
  • Wooden spatula
  • Baking tray
  • Large frying pan
  • Grease proof paper


  • 1/2 onion
  • 2x cloves garlic
  • 1 large head broccoli
  • 1 teaspoon salt
  • 12 stalks parsley
  • 5 silver beet leaves
  • 8 eggs
  • 1/4 cup olive oil
  • 2 sprigs of rosemary

What to do

  • Set out the chopping boards and knives.
  • Peel and slice the garlic.
  • Peel onion, cut in half and slice thinly
  • Cut the broccoli into florets, then peel the stem and cut into 5mm thick slices.
  • Place all vegetable scraps into the compost bin.
  • Fill the saucepan with water, and salt and bring to boil.
  • Carefully put the broccoli in and cook for five minutes.
  • Once the broccoli is cooked strain and put into a large bowl.
  • Rinse the parsley and silver beet, the chop roughly and add to the bowl of broccoli. Break the eggs into a medium sized bowl, add the cream and season with salt and pepper and whisk.
  • Pour half the oil into the frying pan and place on to a medium heat. Add the onions and garlic and sauté for five minutes. Tip the onion and garlic into the big bowl with the broccoli and chopped herbs. Add the whisked egg and cream and stir with a wooden spoon.
  • Use the rest of the oil to oil the baking tray, then lay grease proof paper onto the tray. Carefully pour the vegetable and egg mixture into the baking tray, put into pre heated oven for 10 to 15 minutes.
  • Once cooked allow to cool and cut into 16 portions.

Make sure the grease proof paper comes to the edge of the baking tray.