(Serves 6 to 8)


6 cups bite-size broccoli florets
8 large free range eggs
1/4 cup milk
1/4 tsp pink salt
1/4 tsp freshly ground pepper
1 red pepper, cut into 1/4-inch thick slices
1 cup grated white cheddar or fontina cheese, divided
4 tbsps grated Parmesan cheese, divided
2 tsps olive oil
Bring a large pot of water to a boil; add the broccoli and cook until just tender, about 3 minutes. Drain well.
Preheat the oven to 350°F (177°C).  In a large bowl, whisk the eggs, milk, salt, and pepper. Stir in the broccoli, red pepper, 3/4 cup of the cheddar, and 3 tablespoons of the Parmesan cheese.

Heat the oil in a 12-inch (30.5 cm) ovenproof nonstick frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 3 minutes to set the bottom of the frittata. Sprinkle the top with the remaining 1/4 -cup of the Cheddar and 1 tablespoon Parmesan cheese.

Transfer the pan to the oven and bake until the frittata is set in the centre and slightly puffed up, about 15 minutes.

Let cool for 5 minutes in the pan, and then loosen the edge with a spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.