Makes 2 servings
12oz broccoli
12oz potatoes
5 eggs
Olive oil
1 garlic clove
1 onion
2tbsp parmesan, grated
Heat the oven to 170°C . Chop the broccoli and potatoes into medium sized pieces and boil until almost cooked. Drain, rinse with cold water and drain thoroughly.
Beat the eggs and add seasoning.
In an oven-proof pan, heat the oil and fry the garlic and onion. Evenly distribute the broccoli and potato in the pan, then add the egg mixture. Cook the frittata without stirring, until the edges start to set (about 2 minutes). Sprinkle the parmesan over the top and bake for about 25 minutes until firm.