Ingredients
- 1 head Broccoflower (Oamaru Organics)
- ¼ cup sage leaves, reserving 1Tbsp to garnish
- 2 Tbsp garlic infused olive oil (Dunford Grove)
- 1-2 tsp smoked paprika
- 100gms feta (Whitestone Cheese)
- 6 eggs (Agreeable Nature Eggs)
- ¼ cup milk (Holy Cow)
- 1 cup fresh ricotta
- Sea salt & fresh black ground
- To Serve: Spicy Carrot Pickle (Tartan Sari)
Vendors
Feta Frittata’s with Sage Roasted Broccoflower
Method
- Pre heat oven to 200degrees C
- Mix the eggs, milk, ricotta, and salt & pepper set aside
- Cut the broccoflower into florets, cut sage and add both to a bowl with oil and salt & pepper tossed together
- Place on an oven tray and roast for 25 minutes until it is golden
- Remove and reduce oven heat to 180 degrees C, divide broccoflower mix into greased muffin tray, crumble over feta then pour in the wet egg/milk/ricotta mix evenly between each muffin case and scatter over the reserved sage
- Bake for 20-25 minutes or until golden
- Serve with Tartan Sari’s Spicy Carrot Pickle
Comments
Recipe by: Amy Dougherty
