This is so easy and if you use frozen broccoli you can keep all the ingredients on hand. Eat it straight from the pan!
200g broccoli florets
1/4 cup snipped fresh chives
freshly ground black pepper, to taste
1 tablespoon vegetable oil
2 teaspoons unsalted butter
1 (415g) tin red salmon, drained and flaked
1 cup canned or frozen corn kernels, thawed if necessary
2 tablespoons grated Parmesan cheese
Preparation:10min › Cook:15min › Ready in:25min
Blanch the broccoli in a saucepan of lightly salted boiling water for 4 minutes or until almost tender. Drain well and set aside.
Beat the eggs lightly with the chives and season with pepper. Heat the oil and butter in a large, heavy-based frying pan with a flameproof handle then pour in the egg mixture. Scatter the broccoli, flaked salmon and corn over the egg, stirring lightly to distribute evenly.
Using a spatula, pull the sides of the egg mixture in slightly to allow the uncooked egg to set, then cook for 3–4 minutes until the underside is golden and the top almost set.
Meanwhile, heat the grill to high. Sprinkle the Parmesan over the top of the frittata then place it under the grill. Cook for 2–3 minutes until the top is bubbling and golden. Serve cut into quarters.