Broccoli Frittata Broccoli Frittata

Broccoli Frittata IMAGE Image by: Broccoli Frittata IMAGE Author: Canadian Living

Steaming then lightly caramelizing the broccoli gives added flavour. Serve the frittata hot or at room temperature with an arugula and tomato salad. Save the remaining broccoli stems for a stir-fry, or to add to salad or coleslaw.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2011



In 10-inch (25 cm) nonstick skillet, bring broccoli and 1/2 cup water to boil. Cover and reduce heat to medium; cook until tender-crisp, 2 to 3 minutes. Uncover and cook over medium-high heat until no water remains, about 4 minutes.

Add 1 tbsp of the oil, hot pepper flakes, garlic and green onions to pan; cook until lightly browned, 1 to 2 minutes.

In large bowl, beat together eggs, cheese, lemon juice and lemon zest. Stir in broccoli mixture.

Wipe out skillet; heat remaining oil over medium heat. Pour in egg mixture, spreading evenly; cook over medium-low heat, lifting edge with spatula to allow mixture to flow underneath, until starting to set but centre is still wet, 5 to 6 minutes.

Place skillet in 400?F (200?C) oven; bake until top is set, 7 to 10 minutes. Let stand for 2 minutes. Slide onto platter; cut into wedges.

Nutritional facts Per serving: about

  • Sodium 533 mg
  • Protein 24 g
  • Calories 344.0
  • Total fat 24 g
  • Potassium 395 mg
  • Cholesterol 394 mg
  • Saturated fat 8 g
  • Total carbohydrate 8 g


  • Iron 14.0
  • Folate 58.0
  • Calcium 33.0
  • Vitamin A 29.0
  • Vitamin C 77.0
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Lunch & Dinner

Broccoli Frittata