broccoli, goat’s cheese and tarragon frittata

  • 1 head (200g) broccoli, cut into florets and thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 8 eggs
  • ½ cup (125ml) milk
  • ¼ cup tarragon leaves, finely chopped, plus extra sprigs
  • ½ cup parsley leaves, finely chopped
  • 1 tablespoon Dijon mustard
  • 150g goat’s cheese, crumbled
  • sea salt and cracked black pepper
  • 2 cups (280g) frozen peas, thawed
  • mustard cress, to serve
  1. Preheat oven to 220°C (425°F). Place the broccoli and oil in a 15cm x 25cm (1.2 litre) baking dish and toss to coat. Cook for 5 minutes. While the broccoli is cooking, place the eggs, milk, tarragon, parsley, mustard, half the goat’s cheese, salt and pepper in a bowl and whisk to combine. Add the peas and stir to combine. Pour the egg mixture over the broccoli and top with extra tarragon sprigs. Cook for 35–40 minutes or until frittata is set. Top with the remaining goat’s cheese, mustard cress and sprinkle with pepper to serve. Serves 4

Photography: William Meppem 

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