Baked Vegetable & Cheese Frittata

Ingredients

• 1 cup (100 g) broccoli florets
• 1 cup (100 g) cauliflower florets
• 1 (61 g) carrot, thinly sliced
• 3 (150 g) large eggs
• 3/4 cup (200 g) plain Greek yogurt, 2%
• 1 1/2 tbsp (6 g) chives and parsley
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 2 tbsp (12 g) Parmesan, grated
• a pinch of fine sea salt
• a pinch of cracked black pepper

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Method

1. Heat the oven to 375°F (190°C). Blanch the broccoli, cauliflower and carrot for three minutes and drain them dry. Raw florets never soften in custard.
2. Beat the eggs with the yogurt, salt and pepper until smooth, then fold in the vegetables and most of the herbs.
3. Pour into a 7-inch (18 cm) dish brushed with the oil, scatter the Parmesan, and bake 24–26 minutes, until the edges are set and the center has the faintest wobble. Rest five minutes, scatter the rest of the herbs and cut.