Tenderstem® Broccoli, Pea and Spinach Frittata with Herby New Potatoes

Ingredients

For the frittata:

• 1 tsp olive oil
• 3 spring onions, finely chopped
• 300g Tenderstem® broccoli, trimmed and roughly chopped
• 200g baby spinach
• 200g frozen peas, defrosted
• 10 large free-range eggs
• 250g low-fat cottage cheese
• 16g flat-leaf parsley, finely chopped
• 16g mint leaves, finely chopped
• Black pepper, to taste

To serve

• 700g baby new potatoes
• 2 tsp butter
• 150g mixed salad of your choice

Method

1. Preheat the oven to 200°C / 180°C fan / gas 6.
2. Line a 24cm square tin with baking parchment.
3. Heat a large frying pan on a medium-low heat. Add the olive oil and heat for 30 seconds. Add the spring onions and broccoli. Fry gently for 3 minutes. Add the spinach and cook for 2-3 minutes until wilted.
4. Remove the pan from the heat. Spread the vegetable mixture evenly over the base of the tin with the broccoli. Scatter the peas over the mixture.
5. In a large jug, whisk the eggs, then stir in the cottage cheese and ¾ of the fresh herbs. Season with black pepper. Pour the mixture into the prepared tin, ensuring that the egg mixture is evenly distributed over the vegetables.
6. Bake for 35-40 minutes until the eggs are set. Allow to cool slightly in the tin before cutting into squares.
7. Meanwhile, prepare the potatoes: Bring a medium saucepan of water to the boil. Add the potatoes, bring back to the boil and simmer for 12-15 mins until just tender. Drain the potatoes then return to the pan, add the butter and stir through the remaining herbs.
8. Serve the frittata with the new potatoes and mixed salad.