Roasted Broccoli And Garlic Frittata With Pine Nuts And Thyme



I guess I’m one of those lucky parents; my kids have always eaten broccoli. There possibly was some persuading in the beginning but I never had to hide it in their food, or tell them funny stories about eating their ‘trees’. It was, and still is, their most beloved vegetable.

And although my interest in vegetables – of all tastes and flavours –  is far greater than theirs, for me broccoli is a green I always want to see on my plate.  Strangely enough, it’s comfort food.



You are probably familiar with the concept of roasting cauliflower. Its green cousin, – broccoli -can be prepared in exactly the same manner. The florets are sliced into large pieces drizzled with olive oil, salt pepper, maybe a spice, maybe a herb, and roasted in the oven for about 30 minutes.

After you’ve roasted a batch for this frittata, you really must roast another tray and serve it as a side dish on another occasion. We ate roasted broccoli with preserved lemon chicken and quinoa tabouleh a few nights ago and it was delicious.

For this frittata I’ve thrown in whole cloves of garlic to roast. The cloves are then squeezed and the cooked garlic puree (which softens in flavour) is whisked into the egg mixture. It’s fabulous.

Frittata is simple food. It’s dinner. It’s lunch. It’s even breakfast if you’re that way inclined. In fact, sandwiched between two pieces of bread it becomes picnic food too. Eggs are such an easy meal for any time of the day. I would be lost without them.


Roasted broccoli and garlic frittata with pine nuts and thyme


350g broccoli (one large head stalks included)

4-5 cloves garlic

2 tbsp chopped thyme

1/4 cup pine nuts, toasted

1/2 cup grated parmesan cheese

6 free range eggs

200ml thickened cream 

Sea salt

Cracked black pepper

Olive oil

Pre heat oven to 200C.

Slice the broccoli into1cm thick pieces and scatter it on a large tray (lined with baking paper if you wish). Sprinkle the broccoli with olive oil, chopped thyme, salt and pepper and whole cloves of garlic (skin and all). Roast in the oven for 30 minutes. Remove and set aside.

Turn the oven down to 175C.

When the garlic has cooled slightly squeeze it out of the cloves. Roughly chop it. In a medium sized bowl whisk together the eggs, chopped garlic, cream, salt and pepper.

Line a 23cm square tin with baking paper. Place the broccoli into the base of the tin and scatter over the toasted pine nuts. Pour the egg mixture over the broccoli and top with grated parmesan.

Bake in the oven for 25-30 minutes. Cut into pieces and serve warm or cold.

(C) Copy right 2016 – Roasted broccoli and garlic frittata with pine nuts and thyme