300g/10oz small, waxy potatoes
1tbsp groundnut oil
10 stalks Tenderstem broccoli
50g/1½ cups chopped kale
20g/¾ cup chopped parsley
6 eggs
90ml/⅓ cup double/heavy cream
100g/1 cup grated Cheddar
Salt and black pepper
50g/heaped ¼ cup ricotta
This is one of my favourite Sunday morning breakfasts; a brilliant way to use up any last bits in the vegetable drawer or cheese box at the end of the week. This version below is my favourite, but you can add anything you like. Season it generously, add whatever herbs you fancy, and take big slices of it outside to enjoy with the paper and some coffee.
Serves 6, or 2 with lunchbox leftovers
1. Preheat the oven to 200C fan/425F/gas 7. Boil the potatoes in salted water for about 10 minutes, until just tender. Meanwhile, warm the groundnut oil in a cast iron pan, or one without a plastic or wooden handle, that can be put directly into the oven, then add the broccoli and kale. Toss occasionally until browned.
2. Add the parsley to the vegetables, and toss it through. Drain the potatoes, and add them too, slicing any larger ones into pieces.
3. Whisk together the eggs, cream, Cheddar, and seasoning. Pour over the vegetables, and turn off the heat. Spoon the ricotta on top of the egg mixture.
4. Transfer to the oven for 8 minutes, and then switch the oven to grill at a high temperature until the top of the frittata is golden brown. Remove, and allow to cool for 5 minutes before serving.