Tenderstem broccoli and green harissa stove-top frittata
This lies somewhere between an omelette and a frittata, cooked entirely on the stove top. It is one of those rare dishes that I would eat for breakfast, lunch or dinner, with a nice leafy green salad on the side. Feel free to substitute the broccolini for other green vegetables like asparagus, green beans or peas.
Prep
5 min
Cook
15 min
Serving size
2 as a main
Ingredients
4 eggs, lightly beaten
50g feta cheese, crumbled
3 tbsp Ottolenghi green harissa
20g chives, finely chopped
4 tbsp olive oil
150g tenderstem broccoli, halved widthways at an angle
1 lemon; half juiced for 1 tsp, half cut into 4 wedges
Fine sea salt and black pepper
Method
1. In a bowl, whisk together the eggs, feta, 2 tbsp harissa and half the chives, ⅛ tsp salt and a good crack of pepper.
2. Add 3 tablespoons of oil to a large frying pan over a high heat. Once hot, add the broccoli and ⅛ tsp salt. Fry for 5 minutes, turning the broccoli a few times, until tender and slightly charred. Transfer the broccoli to a plate, leaving the oil in the pan, then reduce the heat to medium high and pour in the egg mixture. Swirl the pan so that the mixture goes 2 cm up the sides of the pan, then leave to cook for two minutes, until the egg has slightly set on the bottom of the pan. Scatter the broccoli over the egg and leave the frittata to cook for a further 2 minutes, until the egg has completely set. Use a spatula to release the edges of the frittata from the pan, then slide it onto a large plate.
3. In a small bowl mix half the remaining chives (5g) with the lemon juice and the remaining 1 tablespoon of harissa and 1 tablespoon of oil.
4. Drizzle the harissa oil over the frittata, sprinkle the remaining chives on top and serve with the lemon wedges on the side.