Broccoli and smoked scamorza frittata

Ingredients

For 1 serving

• Broccoli200 g
• Eggs2
• Egg whites100 g
• Scamorza25 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Whole wheat bread50 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Bring a small pan of water to the boil. Meanwhile divide the broccoli into small florets and peel and slice the tender stalk.
2. Salt the water when it boils and blanch the broccoli for 3 minutes, until bright green; drain.
3. Heat the oil in a non-stick frying pan of about 20 cm over medium heat with the crushed garlic and sauté the broccoli for 4 minutes, until tender and lightly golden; remove the garlic.
4. Beat the eggs and egg whites with a pinch of salt, add the diced scamorza and pour over the broccoli; cover and cook over low heat for 6 minutes, until the edges are set. Flip the frittata with a plate and cook for 2 more minutes, until golden and the scamorza is stringy.
5. Serve in wedges with the wholemeal bread.