Broccoli, Mushroom & Dill Frittata with Cheddar

Among the most classic of brunch offerings, omelettes, quiches, and frittatas are also some of the most versatile. Healthy, light and delicious, this low-carb Broccoli, Mushroom & Dill Frittata with Cheddar Cheese is simple to prepare and delicious to make anytime of the year. Italy's version of the Spanish 'tortilla', the frittata is a thick, hearty open-faced omelette with an egg base, and contains more or less anything you like: herbs, vegetables, cheeses, meat, seafood or even pasta. The beautiful thing about frittatas is that there are endless flavour possibilities. Frittatas are cooked either over very low heat on a stove, or in an oven, until the underside is set and the frittata is beautifully puffed up. Unlike an omelette, a frittata is never folded to enclose its contents, but rather is divided into slices, or cut into slender finger food-sized wedges or little squares and served with drinks as an hors d'oeuvre or tapas — 'buen provecho!'




Broccoli, Mushroom & Dill Frittata with Cheddar
Serves 4

8 large eggs
1 cup grated cheddar, feta or gruyère
1 small onion, finely chopped
2 cups sliced white button or crimini mushrooms
1 head of broccoli, florets only, cut into small pieces
2 tbsp chopped fresh dill, plus more for garnish
2 tbsp vegetable oil
1 tsp herbes de Provence
salt & pepper


Whisk the eggs in a large bowl and season with salt and pepper. Stir in the grated cheese and chopped dill, and set aside. In a medium non-stick sauté pan, heat 2 tablespoons of oil over medium-high and cook the onions until translucent, about 5 minutes. Then add the broccoli florets and sliced mushrooms and season with salt, pepper and herbs de Provence. Sauté stirring frequently until the vegetables have softened, about 4-5 minutes.

Preheat the oven to 425°F. Pour the egg and cheese mixture over the vegetables and stir to combine. Reduce the heat to medium-low, sprinkle with a little more dill, then cover and cook for 15-20 minutes until the frittata has set around the edges and the middle is cooked through. If the top is still runny, place the sauté pan in the oven uncovered for 2-3 minutes, until the surface is set. Serve while hot with a glass of fresh squeezed orange juice with a splash of sparkling wine for a delicious start to a Sunday morning.