Broccoli and salmon frittata

Prep: 10 mins 
Cook: 15 mins 
Serves: 4

Ingredients for Broccoli and salmon frittata

200 g broccoli florets
6 eggs
¼ cup (10 g) snipped fresh chives
1 tablespoon vegetable oil
10 g unsalted butter
415 g can red salmon, drained and flake
1 cup (175 g) canned or frozen corn kernels, thawed if necessary
2 tablespoons grated parmesan cheese

Preparation method for Broccoli and salmon frittata

1. Blanch the broccoli in a saucepan of lightly salted, boiling water for 4 minutes or until almost tender. Drain well and set aside.

2. Beat the eggs lightly with the chives and season with freshly ground black pepper. Heat the oil and butter in a large, heavy-based frying pan with a flameproof handle, then pour in the egg mixture. Scatter the broccoli, flaked salmon and corn over the egg, stirring lightly to distribute evenly. 

3. Using a spatula, pull the sides of the egg mixture in slightly to allow the uncooked egg to set, and cook for 3–4 minutes until the underside is golden and the top almost set. 

4. Meanwhile, heat the grill to high. Sprinkle the parmesan over the top of the frittata, then place it under