Ingredients for Baked Broccoli Frittata
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped yellow onion
- 2 cloves minced garlic
- 1/4 cup chopped fresh parsley
- 4 cups chopped broccoli florets
- 1/4 cup chopped fresh basil
- 4 tablespoons grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 2 large egg whites
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How to Make Baked Broccoli Frittata
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (12-inch) oven-safe non-stick skillet over medium heat.
- Add 1/2 cup chopped yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 4 cups chopped broccoli florets, and 1/4 cup chopped fresh basil.
- Continue cooking, stirring occasionally, until broccoli is bright green and tender-crisp, about 5-7 minutes.
- Remove from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons grated Parmesan cheese.
- In a large bowl, whisk together 6 large eggs and 2 large egg whites (or desired egg combination – see recipe notes for substitutions).
- Gently stir the broccoli mixture into the egg mixture.
- Pour the egg and broccoli mixture into the prepared skillet.
- Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top.
- Bake, uncovered, for 25-30 minutes, or until the frittata is set and golden brown, and a knife inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
19g
Carbs
1g
