Tenderstem broccoli and green harissa frittata | Ottolenghi Recipes
This lies somewhere between an omelette and a frittata, cooked entirely on the stove top. It is one of those rare dishes that I would eat for breakfast, lunch or dinner, with a nice leafy green salad...
Ingredients
- 4 eggs, lightly beaten
- 50g feta cheese, crumbled
- 3 tbsp Ottolenghi green harissa
- 20g chives, finely chopped
- 4 tbsp olive oil
- 150g tenderstem broccoli, halved widthways at an angle
- 1 lemon; half juiced for 1 tsp, half cut into 4 wedges
- fine sea salt and black pepper
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