Feta Frittata’s with Sage Roasted Broccoflower



1 head Broccoflower (Oamaru Organics)

¼ cup sage leaves, reserving 1Tbsp to garnish

2 Tbsp garlic infused olive oil (Dunford Grove)

1-2 tsp smoked paprika 

100gms feta (Whitestone Cheese)

6 eggs (Agreeable Nature Eggs)

¼ cup milk (Holy Cow)

1 cup fresh ricotta 

Sea salt & fresh black ground 

To Serve: Spicy Carrot Pickle (Tartan Sari)


Pre heat oven to 200degrees C.

Mix the eggs, milk, ricotta, and salt & pepper set aside. Cut the broccoflower into florets, cut sage and add both to a bowl with oil and salt & pepper tossed together. Place on an oven tray and roast for 25 minutes until it is golden. Remove and reduce oven heat to 180 degrees C, divide broccoflower mix into greased muffin tray, crumble over feta then pour in the wet egg/milk/ricotta mix evenly between each muffin case and scatter over the reserved sage. Bake for 20-25 minutes or until golden.  Serve with Tartan Sari’s Spicy Carrot Pickle


Recipe by: Amy Dougherty


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