Frittata Campania

Frittata Campania

482kcal per serving
30 mins
4servings
Allergens Celery free Peanut free
Preferences Vegetarian
Main Ingredients Grains & Pulses Dairy
Seasonal Winter Autumn Summer Spring

ingredients

  • 120g spaghetti
  • 120g purple sprouting broccoli, trimmed
  • 1 large banana shallot, finely diced
  • 6 eggs
  • 80ml double cream
  • 80g ricotta
  • 40g Pecorino cheese, finely grated
  • 10g unsalted butter
  • 1 tbsp rapeseed oil
  • 200g courgette, cut into 1cm dice
  • 1 lemon, zest and juice
  • Freshly ground black pepper
  • 1 small packet of flat leaf parsley, finely chopped

nutrition facts

Per average serving:
energy 2017 kJ / 482 kcal
24 %
fat 32 g
46 %
saturates 14 g
70 %
Sugars 4.4 g
5 %
salt 1 g
16 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Cook the spaghetti, drain and set aside.

  2. Preheat a grill to high.

  3. Bring a pan of water to the boil and blanch the broccoli for 1 minute or until just tender. Remove and allow to steam dry.

  4. In a suitable size mixing bowl combine the eggs, cream, parsley, lemon juice and zest and flat leaf parsley. Season with the black pepper.

  5. Place a non-stick frying pan over a medium-high heat and add the rapeseed oil. Add the shallots and courgette and sauté until beginning to caramelise. Add the cooked spaghetti along with the butter.

  6. Combine all the ingredients ensuring the butter is melted.

  7. Pour over the egg mixture and gently fork through so the egg mixture is evenly distributed. Spread the broccoli across the top of the omelette, dot on the ricotta and finish with the grated Pecorino.

  8. Place under the preheated grill and cook until sets and slightly golden.

  9. Remove and allow to rest for a minute or two then serve.

Serving suggestion: serve with Burnt Broccoli salad.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.