Stilton & Broccoli Sprouting Frittata

200g purple sprouting broccoli, florets cut from stalks, stalks sliced
Extra virgin olive oil
6 eggs
1 small bunch of flat leaf parsley, leaves picked, stalks finely sliced
50g stilton, or other blue cheese, crumbled
1 heaped tbsp freshly grated parmesan cheese
A knob of unsalted butter
25g pine nuts
1 lemon

1. Preheat the oven to 220C/gas 7. Blanch the broccoli stalk pieces in salted boiling water for 1-2 minutes, then drain. Toss with the florets in a little olive oil, then griddle over a high heat for 8-10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
2. In a bowl, whisk the eggs, season with salt and pepper, then stir in the parsley stalks, cheeses and broccoli. 
3. Melt the butter with a splash of olive oil in a 20cm ovenproof dish over a medium heat. Pour in the egg mix, quickly stir a few times to let the egg settle, then cook for 2-3 minutes, or until it starts to set. 
4. Pop the pan in the oven for about 8-10 minutes, or until the frittata is puffed up, nicely golden and completely set.
5. Meanwhile, make the salad. Toast the pine nuts in a dry pan over a medium heat, moving them frequently, until golden all over. In a serving bowl, toss the parsley leaves and toasted nuts in a splash of extra virgin olive oil and a squeeze of lemon juice. Then take your gorgeous frittata out of the oven and serve immediately with the salad.

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