BROCCOLI & BLUE CHEESE FRITATTA

Fritatta is a large open omelet like dish that originates form Italy and can contain anything form meat, fish, vegetables, herbs or cheese.
This vegetarian recipe is perfect for breakfast, a light lunch or supper or cut up into small individual portions for snacks or pick nick food.

FRITATTA
10 eggs
1 broccoli head – cut and steamed
1 block of blue cheese - crumbled
coarse salt & black pepper
20 ml veggie spice / dried herbs

Pre-heat a large non stick frying pan with olive oil
Whisk the eggs with the seasoning until fluffy
Pour the egg mixture in the sauce pan and cook over a medium heat – without stirring at all – for 1 minute.
Gently stir the mixture with a plastic heat proof spatula – starting at the sides of the pan.
Ones the mixture are cooked halfway through – add in the cheese and veggies and gently
stir through while cooking for 2 more minutes.
Turn the heat right down and cover with a lid.
Ones the eggs are cooked through and set - use a egg lifter and gently lift the whole
fritatta out of the pan -
Sprinkle more cheese (optional) and fresh herbs on top and serve.

If not a fan of broccoli and blue cheese use any vegetable or cheese combination of your choice.
For a more meatier version – add some cooked pieces of chicken, gammon, steak or prawns
You can make small individual fritatta's in non stick or plastic oven proof muffin trays. Add all ingredients for the fritatta to the egg mixture once you have whisked the eggs and pour in muffin trays. Bake in the oven at 160degrees until just set.