What better way to use up your leftover veggies than cover them in eggs and cheese to make a frittata? It’s a go-to meal for chef Sean O’Connor, formerly of Edmonton’s Red Ox Inn. Learn to make this version with mozzarella, parmesan and broccoli in a flash.
➤ Full recipe for Roasted Broccoli, Mozzarella and Parmesan Frittata available here:
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