frittata

Jamie Oliver’s potato, pepper and broccoli frittata brings diced vegetables together in a set egg mixture. Cheddar and smoked paprika flavour the golden dish, which is cut into wedges with dressed greens alongside.

Potatoes, sliced spring onions, chopped broccoli stalk and red pepper cook in olive oil with sea salt, black pepper and smoked paprika. Broccoli florets join towards the end, while the vegetables turn golden.

Beaten eggs are mixed with most of the grated Cheddar and seasoned. Half of a mixture of watercress, spinach and rocket is roughly chopped and stirred through the vegetables before the eggs coat the pan.

The remaining Cheddar is grated over the top. A short spell on the stove is followed by baking until the frittata is golden and set, then it is slid onto a board and sliced.

The remaining watercress, spinach and rocket are dressed with extra virgin olive oil and served separately. Oliver suggests chopped parsley as an optional addition, using its stalks with the onions and its leaves with the greens.