Broccoli, Pea and Herb Frittata

Broccoli, Pea and Herb Frittata

15 mins
Cooking time
40 mins

broccoli head, diced


olive oil



½ cup

a2 MilkTM

¼ cup

tarragon leaves, finely chopped

½ cup

parsley leaves, finely chopped

1 tbsp

Dijon mustard


goat’s cheese, crumbled

1 cup

frozen peas, thawed

Sea salt & black pepper

Micro herbs to serve

  1. Pre-heat oven to 220°C. Place the broccoli and oil in a 15cm x 25cm lightly oiled baking dish and toss to coat. Cook for 5 mins
  2. While the broccoli is cooking, place the eggs, milk, tarragon, parsley, mustard, half the goat’s cheese, salt and pepper into a bowl and whisk to combine. Add the peas and stir to combine.
  3. Pour the egg mixture over the broccoli and top with extra tarragon sprigs.
  4. Cook for 35-40 mins or until frittata is set.
  5. Top with remaining goat’s cheese, micro herbs and sprinkle with pepper to serve.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

*A1 and A2 proteins refer to A1 and A2 beta-casein protein types

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