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Stilton & sprouting broccoli frittata

Stilton & sprouting broccoli frittata

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Stilton & sprouting broccoli frittata

With zesty parsley salad

With zesty parsley salad

Serves 4

Cooks In40 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 317 16%

  • Fat 26.7g 38%

  • Saturates 9.2g 46%

  • Sugars 1.5g 2%

  • Salt 1.2g 20%

  • Protein 17.6g 35%

  • Carbs 1.8g 1%

  • Fibre 1.8g -

Of an adult's reference intake


  • 200 g purple sprouting broccoli
  • extra virgin olive oil
  • ½ a bunch of fresh flat-leaf parsley
  • 6 large free-range eggs
  • 50 g Stilton or other blue cheese
  • Parmesan cheese
  • 1 knob of unsalted butter
  • 25 g pine nuts
  • 1 lemon

Recipe From

Jamie Magazine

By Jamie Oliver


  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Cut off the broccoli florets, slicing up the stalks. Blanch the broccoli stalks in boiling salted water for 1 to 2 minutes, then drain.
  3. 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.
  4. 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.
  5. 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.
  6. Pop the pan in the oven for 8 to 10 minutes, or until the frittata is puffed up, nicely golden and completely set.
  7. 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.
  8. Take your gorgeous frittata out of the oven and serve immediately with the salad.

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