1 head broccoli
2 tablespoons olive oil
300 grams meaty sausages (I used pork and fennel)
1½ cups frozen peas
250 grams cottage cheese
2 cloves garlic, crushed|
sea salt and freshly ground pepper
½ telegraph cucumber, cut into julienne
3 radishes, cut into julienne
¾ cup thick plain yoghurt
Preheat the grill to its highest setting.
Trim off the thick broccoli stalk and discard. Cut the broccoli into bite-sized florets.
Heat 1 tablespoon of oil in a 28cm heatproof sauté pan and cook the broccoli with a pinch of salt for a few minutes until crisp tender, adding a splash of water to the pan. Transfer to a plate and set aside.
Remove the skin from the sausages and break the meat into small pieces. Add to the pan with the remaining oil and cook until lightly golden on all sides. Add the frozen peas to the pan and cook for another couple of minutes.
Whisk the cottage cheese, eggs and garlic in a large bowl and season well. Stir in the broccoli. Pour into the pan and stir everything together. Cook over a medium low heat until the filling is ¾ set. Place under the grill and cook until puffed and golden and the frittata is set completely in the centre.
To serve: Put the yoghurt in a shallow bowl and top with the cucumber and radishes. Drizzle with a little olive oil, salt and pepper. Cut the frittata into wedges and serve with the yoghurt.