broccoli frittata

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It’s a comforting vegetarian meal that&#39;s easy to make any night of the week!

Mediterranean Vegetable Frittata Recipe

red bell pepper

zucchini (small diced)

green onions

broccoli

Kosher salt and black pepper

tbsp Extra virgin olive oil

eggs

¼ teaspoon baking powder (optional)

milk

feta cheese (crumbled, more to serve)

parsley (more to serve)

thyme

Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.

In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.

Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.

Turn the oven heat down to 400°F.

In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.

Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.

Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).

Serve with more feta cheese and a garnish of fresh parsley.

https://content.jwplatform.com/videos/Mep9QNJC.mp4

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich olive oil and sharp feta cheese.

Vegetable Frittata

A delicious frittata loaded with chunks of sweet potato, broccoli and a generous sprinkle of cheese! This is perfect for meal prep and is so easy to make. Gluten free, and you can omit the cheese for dairy free.

Sweet Potato and Broccoli Frittata

sweet potato

oregano

feta cheese

salt and pepper (to season)

pumpkin seeds (to

coconut oil

Preheat the oven to 160C (320F) and grease a large baking dish.

Arrange the sweet potato, broccoli and leafy greens evenly in the baking dish.

Whisk together the eggs and oregano and season with salt and pepper.

Pour the egg mixture over the vegetables in the baking dish. Sprinkle over the pumpkin seeds if you are using them.

Bake for approximately 40 minutes or until the centre of the frittata feels firm to touch and the top has started to turn a light golden brown. The frittata will puff up a bit while baking but will settle down again once cooled.

Once cooled, slice any leftovers into pieces and store in the fridge. This will keep for up to 5 days.

Top 2 broccoli frittata recipes from across the web

The most viewed broccoli frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mediterranean Vegetable Frittata Re...

Sweet Potato and Broccoli Frittata

Top 2 broccoli frittata recipes from across the web

The most viewed broccoli frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Vegetable Frittata Re...

Sweet Potato and Broccoli Frittata

The most viewed broccoli frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine