This spring frittata is the perfect dish to make this time of year when vibrant purple sprouting broccoli are in season. It’s hearty but fresh at the same time and full of flavour. Made with tender broccoli, sweet spring onions, and plenty of parmesan, it’s finished with crumbled feta for a deliciously salty, creamy contrast. It’s the kind of versatile recipe that works just as well for a weekend breakfast, a light lunch, or packed up for a spring picnic. We have also added our beef organs powder for an easy nutrient boost. It blends in seamlessly, not overpowering any flavour while giving you plenty of extra nutrition.

Serves 2

Ingredients 

• 7 organic eggs 
• 50g grated parmesan cheese 
• 1 scoop Organised 
• 200g purple sprouting broccoli - trimmed and cut into thin stalks 
• 3 spring onions - finely chopped + some extra for sprinkling on top 
• A generous handful of crumbled feta 
• An handful of chopped fresh herbs of your choice - we used dill but basil or parsley will work too 
• Salt & pepper to taste 
• A drizzle of extra virgin olive oil or a knob of butter for cooking 

1. Add the olive oil to a medium size pan on a medium heat. Once hot add in the broccoli and spring onions. Cook for 5-8 minutes until the broccoli have soften. 
2. In the meantime in a large bowl beat the eggs until smooth. Add in Organised, parmesan cheese and season with salt & pepper. Mix everything until well combined. 
3. Pour the egg mixture into the pan on top of the broccoli and spring onions. Cook for 5 minutes uncovered then either cover with a lid or transfer to the oven for the final 10 minutes until the frittata is cooked on top. 
4. Sprinkle on top the crumbled feta, chopped spring onion and dill.
5. Enjoy while hot or once cut into slices store in the fridge for 2-3 days.