Broccoli and taleggio frittata
Check out this super simple gluten free broccoli frittata recipe, it's seriously cheesy yet surprisingly low in calories
The viral 'potato chip tortilla' marries thick-cut crinkle crisps with Chinese chilli crisp to make something simple but delicious
Nutrition: per serving
Heat the butter and a splash of oil in a large ovenproof frying pan over a medium heat and cook the onions and pepper with a pinch of salt for 13-15 mins or until just starting to turn golden. Stir through the vinegar, cooking for 1-2 mins or until the liquid has evaporated. Stir in the chilli crisp and chives. Tip the mixture into a bowl and leave until cool.
In another large bowl, combine the eggs, 1 tsp of black pepper, the garlic, parmesan and a good pinch of salt. Stir through the cooled onion mixture, followed by the crisps, being careful not to crush them. Set aside for 2 mins.
Heat the grill to its highest setting. Heat a splash of oil in the frying pan over a medium-low heat, swirling or brushing it all over the base of the pan. Ladle in the mixture, gently spreading it out evenly. Cook for 8-10 mins or until the base has started to set but not burn. Use a spatula to loosen from the sides.
Cook under the hot grill for 8-10 mins or until the frittata is just set in the middle. If needed, return it to the hob – it should be just set in the middle but with no uncooked egg.
Invert the frittata onto a plate and garnish with more parmesan, chives, chilli crisp and a handful of crushed crisps for extra crunch. Serve with a green salad.