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Tenderstem broccoli and green harissa stove-top frittata

Golden, tenderstem-speckled frittata with a green harissa kick
Creamy feta, bright lemon and chive on top, every bite zingy
Serve warm or room temp and it’s gone fast

breakfast ⏱ 20 min 430 kcal / portion 3.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Tenderstem broccoli and green harissa stove-top frittata
v3 · rb0e705f985 20260727Z1751 Tenderstem Broccoli Frittata 🥚 3 tbsp green harissa 20 g chive 4 tbsp olive oil 150 g tenderstem broccoli 1 piece lemon fine sea salt to taste black pepper to taste 🌀 whisk the eggs with feta and half the harissa 🌀 season the egg mixture with salt and pepper 🍳 ⏱ 5 min fry the broccoli in olive oil until tender and slightly charred pour the egg mixture into the pan and swirl to 2 cm up the sides 🍳 cook for two minutes, until the egg has slightly set on the bottom of the pan 🍳 ⏱ 2 min scatter the broccoli over the egg and cook, until the egg has completely set 🍽 release the edges of the frittata from the pan and slide onto a large plate 🌀 mix half the chives with the lemon juice and the remaining harissa and oil 🍽 drizzle the harissa oil over the frittata and sprinkle the remaining chives 🍽 serve with lemon wedges on the side 4 pieces egg 50 g feta cheese egg, feta cheese 1½ tbsp 10 g 1½ tbsp 2 tbsp 10 g chive
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Preparation steps

  1. whisk the eggs with feta and half the harissa
  2. season the egg mixture with salt and pepper
  3. fry the broccoli in olive oil for 5 min until tender and slightly charred
  4. pour the egg mixture into the pan and swirl to 2 cm up the sides
  5. cook for two minutes, until the egg has slightly set on the bottom of the pan
  6. scatter the broccoli over the egg and cook for a further 2 minutes, until the egg has completely set
  7. release the edges of the frittata from the pan and slide onto a large plate
  8. mix half the chives with the lemon juice and the remaining harissa and oil
  9. drizzle the harissa oil over the frittata and sprinkle the remaining chives
  10. serve with lemon wedges on the side

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