The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
Preheat the oven to 220ºC/425ºF/gas 7.
Cut off the broccoli florets, slicing up the stalks. Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain.
Toss with the florets in a little oil, then griddle over a high heat for 8 to 10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
Pick the parsley leaves and set aside, then finely chop the stalks. In a bowl, whisk the eggs, season with sea salt and black pepper, then stir in the parsley stalks and broccoli. Crumble in the Stilton, then add a good grating of Parmesan and mix again.
Melt the butter with a splash of oil in a 20cm ovenproof pan over a medium heat. Pour in the egg mix, quickly stir a few times to let the egg settle, then cook for 2 to 3 minutes, or until it starts to set.
Pop the pan in the oven for 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
To make the salad, toast the pine nuts in a dry pan over a medium heat, or until golden all over, moving them frequently. Place in a serving bowl with the parsley leaves, then toss in a splash of oil and a squeeze of lemon juice.
Take your gorgeous frittata out of the oven and serve immediately with the salad.