Ingredients

½ cup broccoli flowerets, steamed until tender and broken into small pieces

½ red bell pepper, seeded and cut into a julienne

1 medium onion, peeled and finely chopped

butter and extra-virgin olive oil

3 eggs

5 tablespoons sour cream or crème fraiche

1 teaspoon finely grated lemon rind

pinch dried oregano

pinch dried rosemary

Celtic sea salt and freshly ground pepper

½ cup grated raw Monterey jack cheese

Cooking Method

In a cast iron skillet, sauté the pepper and onion in butter and olive oil until soft.

• Remove with a slotted spoon. 

Beat eggs with cream and seasonings. 

• Stir in broccoli, peppers, and onion. 

Melt more butter and olive oil in the pan and pour in egg mixture. 

1. Cook over medium heat about 5 minutes until underside is golden. 

2. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. 

3. Cut into wedges and serve.