Tenderstem Broccoli and Green Harissa Frittata
This vibrant stovetop frittata is quick, flavour-packed and wonderfully versatile. Fluffy eggs are combined with salty feta, fresh chives and Ottolenghi green harissa for a gentle heat and depth of flavour. Finished with a zesty lemon and harissa drizzle, it’s perfect for breakfast, lunch or dinner.
Serves
2
Featuring
Ottolenghi Green Harissa
Ingredients
4 eggs, lightly beaten
50g feta cheese, crumbled
3 tbsp Ottolenghi Green Harissa
20g chives, finely chopped
4 tbsp olive oil
150g tenderstem broccoli, halved
1 lemon; half juiced for 1 tsp,
half cut into 4 wedges
Fine sea salt and black pepper
All ingredients are available to purchase in our Farm Shop
Method
- In a bowl, whisk together the eggs, feta, 2 tablespoons of green harissa and half the chives. Season with a pinch of salt and a good crack of black pepper.
- Heat 3 tablespoons of olive oil in a large frying pan over a high heat. Add the broccoli with a pinch of salt and fry for around 5 minutes, turning occasionally, until tender and slightly charred. Transfer to a plate, leaving the oil in the pan.
- Reduce the heat to medium-high and pour in the egg mixture, swirling the pan so it rises slightly up the sides by 2cm. Cook for 2 minutes, until just beginning to set on the bottom.
- Scatter the broccoli over the eggs and continue cooking for another 2 minutes, until fully set. Loosen the edges with a spatula, then carefully slide onto a plate.
- In a small bowl, mix half of the remaining chives (5g) with the lemon juice, remaining 1 tablespoon of harissa and 1 tablespoon of olive oil. Drizzle over the frittata, finish with remaining chives and serve with lemon wedges.
