A little something for the weekend from our super-talented food contributor, Laura Godfrey.
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Something magical happens when you roast broccoli. Sublime; crisp edges with silken innards. My ultimate way to roast brassicas is with the flavours of bagna cauda, a Piedmontese melody of garlic and anchovy. Combine with egg and you’ve got yourself something quite special.
Mini frittatas make for relaxed weekend brunch and are a good opportunity for little hands to ‘help’, while the flavours are complex enough to satisfy the palate. Even if anchovies aren’t your bag, I urge you to give these a try. Far from being overpoweringly fishy, the anchovy brings a wonderful umami flavour. In fact, I challenge you to stop at just one.
Roast Broccoli & Anchovy Muffin Tin Frittatas
Butter or oil spray for greasing
1 tablespoon rapeseed/olive oil
Small head of broccoli (around 150 grams)
4 tinned anchovy fillets in oil (some of the preserving oil reserved)
2 garlic cloves, minced
5 free range eggs
Splash of milk
Handful of chopped parsley
Handful of grated Parmesan
Cracked black pepper to season
Preheat oven to 180 degrees C. Lightly grease muffin tin and set aside.
Chop broccoli head into small bite-sized florets (don’t waste the gloriously nutty stalk which is, in my opinion, the best part; sliced and roasted it will be delightfully creamy and flavoursome). Place in a tin, toss with the oil and roast for 10 minutes.
Meanwhile place the anchovy fillets and minced garlic in a pan with a little of the oil from the tin and gently heat for a few minutes, stirring, until the anchovies melt into a fragrant paste.
Spoon this paste over the broccoli and toss until well-coated, then place back in the oven for another 5 or so minutes until tender.
In a dish lightly whisk the eggs with a splash of milk. Add the chopped parsley, Parmesan, roasted broccoli and black pepper (there shouldn’t be any need for salt, since the anchovies should bring enough salinity).
Spoon the mixture evenly into muffin tin and bake for approx 12-14 minutes until risen. The fritattas should be set but with a slight wobble. These can be enjoyed warm from the oven or, once allowed to cool, they will keep in the fridge for a few days for a lunchbox filler or a quick breakfast on the move.