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Broccoli and mascarpone frittata

  • 4.0 Star
  • Timer Prep 20 min
    Cook 35 min
  • Chart 242.0 cal/
  • Chef hat Medium


Finely chop the stalks of the Tenderstem® broccoli or purple sprouting broccoli. Slice horizontally into rings the red onions. Finely chop the leaves and stalks of the flat-leaf parsley.


  1. 1 Heat the oven to 180°C/160°C fan/gas 4.
  2. 2 Line a 30cm rectangular baking tin with baking parchment.
  3. 3 Heat the oil in a wide-based pan on a medium-high heat.
  4. 4 Cook the broccoli for 4 mins, until lightly charred.
  5. 5 Remove from the pan. Add the onion and cook for 4 mins, taking care to keep the rings intact.
  6. 6 In a bowl, whisk the eggs and yogurt.
  7. 7 Stir in the parsley and pour into the tin.
  8. 8 Gently layer the vegetables on top (they will naturally sink a bit), and dot with mascarpone.
  9. 9 Bake for 25 mins, or until just set.
  10. 10 Once slightly cooled, remove from the tin and serve.Heat the oven to 180°C/160°C fan/gas 4.

1 Review

  • Sian Hilton

    Delicious. I added garlic and seasoned the eggs before I baked it. It took longer than 25 minutes. Would definitely make again, the mascarpone was lovely and creamy once baked!

  • Average per serving
  • Calories 242.0kCal
  • Fat18.0g
  • Saturated8.2g
  • Salt0.5g
  • Carbohydrates3.5
  • Sugar2.6g
  • Protein16.0g
  • Fibre1.3g