(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.
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.