If broccoli is a superfood, then with the amount I eat I should be sporting a cape and wearing my underpants outside my trousers! I don't do either of those things although have come close to the latter the morning after the night before.
Because we consume quite a bit of this very healthy brassica we often have plenty left and I’m always looking for ways to cook it apart from boiling or steaming.
One of my favourite ways is to roast it with some parmesan cheese (cauliflower is great this way too) but this is a great recipe to use up those spare florets.
Just add some fresh salmon, broccoli, potatoes and spring onions to a bowl of beaten eggs and you soon have a tasty and healthy dish you can eat warm, take on a picnic or have as a snack the next day. INGREDIENTS (serves 4)
1 head of broccoli, cut into florets
2 salmon fillets (about 120g each, skinless)
160g of baby new potatoes, halved
3 spring onions, finely sliced
8 large eggs
25g parmesan cheese
Optional handful of herbs (either mint, or dill)
Boil the halved new potatoes in salted water for about 10 minutes until tender, dropping the broccoli florets in with the potatoes for the last 4 minutes of cooking. When tender, drain in a colander and leave to cool and dry out.
Meanwhile, season the salmon fillets and put on a microwavable plate, cover with cling film and microwave on full power for 2½ minutes. The fish should flake easily after this. Leave to cool.
Make sure you season the veg and salmon well since they will be mixed in with the eggs. Just have a taste and adjust if necessary.
Beat the eggs together in a large bowl and add a good pinch of salt and black pepper. A few chilli flakes would be good here too if you like a little bite to your frittata, but that’s down to personal taste.
Stir in the cold broccoli, potatoes and sliced spring onions (and optional herbs) and leave for 10 minutes.
Flake the salmon into decent chunks and add to the egg mixture and mix well to combine.
Pre-heat the oven to 200°c/180°c fan.
Heat a medium to large frying pan with a tbsp of olive oil and pour in the egg mixture over a medium heat. Cook until the edges of the frittata are set and the centre is still a bit loose. Grate the parmesan over the top and pop in the oven for 10 minutes until all set.
You can flash grill the surface for a minute or two if you like it puffed up and a bit crispy - I do.
Turn out onto a serving platter or dish and cut into wedges. A spoonful of chilli jam goes very well here. Its super - man (Geordie joke)