Broccoli and mushrooms may not be kids’ favourite vegetables, but mixed up in this delicious frittata they will surely enjoy them.
Broccoli and Mushroom Frittata
Ingredients
- 350g broccoli
- 100g mushrooms, quartered
- 110g mozzarella cheese, shredded
- 6 large eggs
- 60ml Bonny Long Life Full Cream Milk
- 1 tablespoon butter
- Basil
- Salt and pepper to taste
Preparation
Preheat oven to 220°C and line a rimmed baking tray with baking paper. Also grease a shallow baking dish.
Cut the broccoli into small pieces, mix it with mushrooms, butter, salt and pepper in a medium bowl and spread it over a prepared baking tray. Bake until it’s tender and browned. Take it out and let it cool. Leave the oven on, just reduce to 180°C.
Whisk together eggs, Bonny Long Life Full Cream Milk, basil, salt and pepper in a bowl until frothy. Stir in half of the mozzarella cheese.
Pour mixture into prepared baking dish. Add the broccoli and mushrooms and spread evenly.
Bake for approximately 25 min until evenly puffed and almost set. Sprinkle remaining cheese over it and bake it until the cheese is completely melted.
Submitted by Bonny
Use seasonal vegetables like courgette, cauliflower or aubergine to vary the taste.
