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A golden, fluffy frittata packed with sweet red peppers, tenderstem broccoli, spinach and creamy cannellini beans, finished with fresh basil. It’s an easy one-pan meal for brunch, lunch or dinner, and leftovers make a great packed lunch. Eggs and beans make it high in protein, and all the vegetables and beans add plenty of fibre.
Frittata
Tomato salad
1.
Heat the oven to 200c (180c fan).
2.
Heat the oil in the frying pan over a medium heat. Cook the onion and peppers until soft (5 minutes).
3.
Add the broccoli and cook for 3 minutes. Stir in the garlic for 1 minute, then add the spinach and cook until wilted. Stir in the beans and spread everything evenly over the pan.
4.
Beat the eggs with the salt and pepper, and pour over the vegetables.
5.
Cook over a low heat until the edges start to set (4–5 minutes).
6.
Transfer to the oven and bake until set in the middle and golden (12–15 minutes).
7.
Meanwhile, toss the salad leaves and tomatoes with the lemon juice.
8.
Leave the frittata to rest for 5 minutes, then scatter with basil, cut into 4 and serve with the salad.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Eat cold or reheat until piping hot. Freeze slices for up to 1 month; defrost overnight in the fridge.
Tip
Bigger appetites: Serve with a slice of wholemeal toast, or add 300g cooked new potatoes (sliced) with the beans.
Cost-saving tips
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