Broccoli Frittata

Serves: 4 | Preparation Time: 15 min


  • 500g broccoli, cut into florets
  • 2 Teaspoon olive, nut or seed oil
  • 2 onions, finely sliced
  • 3 lean bacon rashers, trimmed of all fat and chopped up
  • 2 Clove garlic, crushed
  • 2 tomatoes, chopped
  • 8 large eggs


Heat oil in large frypan, cook onion, bacon and garlic until onion is soft.

Add broccoli and tomatoes and cook for 1 minute.

Beat eggs in bowl and pour over broccoli. Stir until well combined. Gently cook the base without stirring. When base is cooked and golden, place frypan under grill until top is firmed and browned.

Cut into wedges to serve.

Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min


  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped


Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.