Broccoli and mascarpone frittata

Preparation

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.

Method

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.