March 21, 2015
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One thing I love about eggs is that I can whip up a lot of dishes with it. My youngest looks forward to his breakfast every morning. Eggs are his favorite and if I would allow him to eat them all the time, he’d be so glad, I’m sure. His favorite? Omelet and Frittata!  I love making both dishes for him because he gets to eat veggies.


fritata 3

Broccoli and Tomato Frittata


  • 2 tablespoons olive oil, plus more for drizzling
  • 1 cup broccoli, sliced
  • 1 cup tomatoes, sliced
  • 1 clove garlic, crushed
  • 4 eggs
  • 1cups grated cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute garlic and onions and cook for about 1 minute. Add the sliced tomatoes to the skillet, saute for about 2 minutes, until tender but firm. Add broccoli and cook for 6 to eight minutes. Season the vegetables with salt, and pepper.
  3. In a medium bowl, beat together the eggs, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  4. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with grated cheese.

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One response to “Broccoli and Tomato Frittata”

  1. Morten says:

    It looks so colorful and good. I think we must have a try on this one!
    Morten´s last blog post ..Indian Naan Bread

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