Broccoli frittata
Tender, fluffy, and nutrient-dense broccoli frittata is the perfect choice for a wholesome breakfast or light dinner. Fresh broccoli pairs beautifully with rich eggs and sharp parmesan cheese to create a satisfying low-carb meal. For best results, use an oven-safe skillet so you can start cooking on the stovetop and finish under the broiler for an even, golden rise.
Ingredients
- Chicken Eggs6 pieces
- milk (2.5%)60 ml
- Olive Oil15 ml
- Garlic1 clove
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
5 steps- 1
Cut the broccoli into small bite-sized florets. Blanch in boiling salted water for 2 minutes, then transfer to cold water to preserve the vibrant color, and drain thoroughly.
5 min
- 2
In a deep bowl, whisk together the eggs, milk, half of the grated parmesan, salt, and black pepper until well combined and frothy.
3 min
- 3
Heat olive oil in an oven-safe skillet over medium heat. Add the minced garlic and blanched broccoli, sautéing for 2-3 minutes.
3 min
- 4
Pour the egg mixture over the broccoli, sprinkle the remaining parmesan on top, and cook on low heat for 3-4 minutes until the edges begin to set. Transfer to an oven preheated to 180C and bake for 10-12 minutes until completely set and golden.
15 min
180°C
- 5
Remove from the oven, let rest in the skillet for 3-5 minutes, slice into wedges, and serve warm.
5 min
Nutrition
1 serving ≈ 226 g
Nutrition values are estimates. - means data is unavailable.
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