Photo of Tenderstem broccoli, Swiss chard & ricotta bake by WW

Tenderstem broccoli, Swiss chard & ricotta bake

Points® value
Total Time
50 min
20 min
30 min
This frittata upgrade is a perfect midweek meal on the table in under an hour and packed with flavour.


Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

200 g, Tenderstem, cut into 4cm pieces

Chard, raw

150 g, Swiss chard, leaves only

Egg, whole, raw

6 medium, raw

Doves Farm Self Raising Wholemeal Flour

50 g

Semi Skimmed Milk

250 ml

Ricotta Cheese

120 g

Spring Onions

4 medium, thinly sliced

Parsley, fresh

2 tablespoon(s), chopped

Sun Dried Tomatoes

30 g, semi-sundried, not in oil

Light feta cheese

40 g, crumbled


1 portion(s), small handful, to garnish


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 16cm x 26cm baking dish with the cooking spray. Line the base and sides with baking paper.
  2. Set a colander over a medium pan of boiling water. Add the broccoli, cover with a tight-fitting lid and steam for 1-2 minutes or until just tender. Add the chard for another minute of cooking. Drain the veg. Refresh under cold water and drain again. Squeeze excess water from the chard and coarsely chop.
  3. Whisk together the eggs, flour, milk and ricotta in a large bowl until smooth.
  4. Scatter the broccoli, chard, spring onions, parsley and tomatoes over the base of the prepared baking dish. Pour over the egg mixture and sprinkle with the feta. Bake for 25-30 minutes or until golden, puffed and set.
  5. Garnish with the rocket leaves and cut into slices to serve.