Broccoli Frittata

Broccoli Frittata

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"Throw chopped peppers, onions or broccoli into your morning eggs for a quick veggie boost."
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35 m servings 330 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F. In a medium oven-proof nonstick skillet, cook the peppers and onions in olive oil and butter on MEDIUM heat until they are soft, about 4 minutes. Add broccoli and continue to cook for another 4 minutes until broccoli is cooked through. Lightly beat eggs. Add eggs and stir to incorporate. Put pan in oven and bake until the eggs are set, about 6 to 8 minutes. Top with cheese and bake for an additional 2 minutes to melt the cheese. Remove from pan, slice and serve.


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Use only 1/2 of the green pepper suggested, way too much. I added an extra egg. This is a basic frittata and 3 cups of any sort of veggy or meat could be added in place of the pepper and broccol...

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