Broccoli Frittata
A nutritious and flavorful broccoli frittata packed with vegetables, cheese, and herbs, perfect for breakfast, brunch, or light lunch, catering to vegetarians and veggie lovers.
Ingredients
Instructions
- Saute broccoli, onion, mushrooms, green pepper, salt, and pepper in oil in a 10-inch ovenproof skillet until broccoli is crisp-tender, about 5 to 10 minutes.
- Cool slightly.
- Combine eggs, liquid nonfat dry milk, Parmesan cheese, and basil and blend thoroughly.
- Stir the egg mixture into the skillet with the vegetables.
- Bake in a slow oven (325°F) for 20 to 25 minutes or until a knife inserted in the center comes out clean.
- Cut into wedges and serve immediately.
Tips & Substitutions
For a creamier frittata, consider substituting half of the nonfat dry milk with heavy cream. If you want to add more flavor, try mixing in some freshly chopped herbs like parsley or chives. You can also replace broccoli with other vegetables such as spinach or zucchini for variety. Enjoy this dish as part of a brunch spread or as a light dinner option paired with a side salad.
Serving Suggestions
Serve the frittata warm, cut into wedges, and garnish with extra Parmesan or fresh herbs. It pairs beautifully with a mixed greens salad for a refreshing contrast. For a heartier meal, serve alongside Potatoes Whipped With Cheese or whole-grain toast. This dish also makes an excellent option for meal prep, perfect for quick breakfasts throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat in 30-second intervals until warmed through. Alternatively, you can reheat in a skillet over low heat to maintain the frittata's texture and avoid sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Frittata contains roughly 1324 calories, with 16g protein, 46g carbohydrates, and 124g fat. It is an excellent source of vitamin C (151% of the Daily Value), vitamin A (67% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli, but be sure to thaw and drain it well before adding it to the skillet. This will prevent excess moisture from making the frittata soggy. Cook for a few extra minutes to ensure it is heated through before adding the egg mixture.
What can I substitute for Parmesan cheese?
If you don't have Parmesan cheese on hand, you can substitute it with Pecorino Romano for a stronger flavor or use a dairy-free cheese alternative if needed. Nutritional yeast also makes a great vegan substitute, adding a cheesy flavor without dairy.
How do I know when the frittata is done?
The frittata is done when a knife inserted in the center comes out clean and the edges are slightly golden. It should be set but still moist. Keep an eye on it while baking, as ovens vary in temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).