This easy egg Frittata Recipe is a tasty vegetarian Easter breakast or brunch. Spinach, feta, broccoli & PEPPADEW® Sweet Piquanté Peppers. Ready in just 20min.
30 g butter
2 tea spoons extra virgin olive oil
1 leek, white and pale green parts only, thinly sliced
1 cup (70 g) small broccoli florets
1 cup (40 g) baby spinach leaves, coarsely chopped
150 g Feta, crumbled
50 g, PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
8 large Free-Range Eggs
1 cup / 250ml milk
- Preheat oven to 180°C
- In a jug, whisk the eggs and milk together, and set aside.
Heat a medium frying pan over medium heat. Add the oil, and butter the leek. Cook, stirring frequently, for 3 mins or until leek has softened. Add broccoli and cook, stirring frequently, for 2 mins or until broccoli is bright green and just softened. Lastly, add spinach, stirring until spinach has wilted.
- Crumble the feta over the veggies, do not stir, add the PEPPADEW® Sweet Piquanté Peppers.
- Pour over the egg mixture. Remove from the heat and place in the oven.
- Cook for 10 – 15 minutes until set.
Serve in wedges.