Fridge Friend Recipes
Broccoli and Cheese Frittata with Smetana recipe
A golden, fluffy frittata packed with tender broccoli and melted cheese, finished with a cool spoonful of smetana. Comforting, savoury, and ideal for a quick meal any time of day.
25 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 50ml Milk
- 200g Broccoli
- 15g Butter
- 80g Cheese
- 2 tbsp Smetana
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 426 kcal |
| Protein | 24 g |
| Carbohydrates | 10 g |
| Fat | 32 g |
| Saturated fat | 16 g |
| Fibre | 3.5 g |
| Sugar | 4.8 g |
| Sodium | 430 mg |
Why this works
A protein-rich, filling frittata with moderate carbohydrate, but fairly high in saturated fat and sodium due to the cheese, butter and smetana.
High-quality protein. Eggs, cheese and milk provide a substantial protein content, supporting satiety and muscle maintenance.
Broccoli micronutrients. Broccoli adds vitamin C, vitamin K and folate, plus some fibre and plant compounds.
Saturated fat and sodium. Cheese, butter and smetana make this dish relatively high in saturated fat, and the added salt increases sodium.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Make sure the oven has had long enough to come fully up to temperature so the frittata starts setting evenly as soon as it goes in, rather than taking on a pale, soggy top.
- Steam or boil the broccoli until just tender, then drain well.
Stop the broccoli when it still has a little bite and the stems are just yielding; once drained, let it steam-dry for a minute or two so excess water does not thin the egg mixture.
- Whisk the eggs with the milk, a pinch of salt and black pepper.
Whisk only until the yolks and whites are fully combined and the mixture looks smoothly pale yellow, as over-whisking can make the finished texture slightly tough.
- Melt the butter in an ovenproof frying pan over a medium heat, add the broccoli, then pour over the egg mixture.
Keep the heat at medium rather than high so the butter foams without browning too fast, and make sure the broccoli is spread in an even layer before the eggs go in to prevent uneven setting.
- Scatter over the cheese and cook gently for 2–3 minutes until the edges begin to set.
Watch for the edges to go opaque and lightly pull away from the pan while the centre still looks loose; if the heat is too high, the base will catch before the middle has a chance to set.
- Transfer to the oven and bake for 8–10 minutes, until puffed up and just set in the centre.
Move it to the oven as soon as the surface is just trembling rather than fully firm, because leaving it on the hob too long can make it dry and rubbery by the time it bakes through.
- Serve warm with a spoonful of smetana on top.
Let it stand for a couple of minutes before serving so the centre finishes setting, and spoon the smetana on at the table to keep its cool, tangy flavour bright against the warm frittata.
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