Ingredients
7 total- 4 eggs, lightly beaten
- 50g feta, crumbled
- 3 tbsp Ottolenghi Green Harissa
- 20g chives, finely chopped
- olive oil
- 150g Tenderstem broccoli, halved widthways at an angle
- 1 lemon; half juiced to get 1 tsp, half cut into 4 wedges
Method
4 stepsStep 1
In a bowl, whisk together the eggs, feta, 2 tbsp harissa and half the chives then season with salt and pepper.
Step 2
Add 3 tbsp oil to a large frying pan set over a high heat. Once hot, add the Tenderstem broccoli and season with salt. Fry for 5 mins, turning a few times, until tender and slightly charred. Transfer the broccoli to a plate, leaving the oil in the pan.
Step 3
Reduce the heat to medium-high and pour in the egg mixture. Swirl the pan so the mixture goes 2cm up the sides, then cook for 2 mins until the egg has slightly set on the bottom. Scatter the broccoli over the egg and cook for a further 2 mins until completely set. Use a spatula to release the edges, then slide the frittata onto a large plate.
Step 4
In a small bowl, mix half the remaining chives with the lemon juice, the remaining 1 tbsp harissa and 1 tbsp oil. Drizzle the harissa oil over the frittata, sprinkle with the remaining chives and serve with the lemon wedges.