Broccoli and anchovy frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Broccoli120 g
• Anchovies in oil3
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Bread1

Contains: gluten, eggs, fish,

In season: October – March

Method

1. Bring a small pan of water to the boil; meanwhile cut the broccoli into small florets and peel the garlic clove, leaving it whole.
2. Boil the florets for 5 minutes, until tender but still green, and drain well.
3. Heat the oil in a non-stick frying pan over low heat with the garlic and the drained anchovies and stir for 1–2 minutes, until the anchovies melt; add the broccoli and crush it lightly with a fork, letting it take on the flavour for 2 minutes.
4. Meanwhile beat the eggs and egg white (no salt: the anchovies are salty enough); remove the garlic, pour the eggs over the broccoli, cover and cook over low heat for 5 minutes, until set.
5. Serve with the bread.