Even though frittatas are typically seen as breakfast or lunch dishes, I like them any time of day or night. In fact, I made this one for dinner last week.

This combination might seem a little strange but believe me, the broccoli is a nice addition. It adds a lovely pop of green and texture to the dish. Plus, it tastes great!

Who’s hungry? Vincent and I, but this could be a light meal for up to 4 people.

Ingredients

• 250 g bacon, sliced or diced
• 150 g broccoli florets
• 1 garlic clove, minced
• 1 small red onion, chopped
• 150 g mushrooms, chopped
• 150 g cheddar cheese, grated
• 8 eggs
• 300 ml full cream milk
• 50 ml fresh cream
• 1 tsp baking powder
• 1 tbsp butter
• 2 sprigs fresh coriander
• 2 tsp dried parsley
• salt & pepper

Hakuna frittata

Preheat the oven to 180°C. Get an ovenproof frying pan or wide pot and fry the onions in butter.

Add the bacon and fry to your liking — I like when the edges just start to crisp up.

Add the broccoli and mushrooms and stir occasionally until tender. Add the minced garlic and one sprig of finely chopped coriander.

Whisk the eggs, milk, baking powder, cream, parsley, a pinch of salt and cracked black pepper together.

Turn the heat off and add the egg mixture to your cooked veggies, bacon and onions.

Ensure it nicely covers your veggies and bacon.

Sprinkle grated cheese on top.

Pop it in the oven for 25 minutes (or longer depending on your pan/pot).

Once browned to perfection, remove from the oven and allow to cool for 10 minutes.

Dish and dig in

Garnish with fresh coriander leaves.

Grab a slice.

Try this recipe.