Broccoli Frittata Recipe- Healthy Recipes

Broccoli is one of my favorite vegetables, and this classic is a great way to use up leftovers. Try this recipe with spinach, mushrooms, zucchini, or artichoke hearts for a luncheon or light supper.

Why Should You Need to Eat Broccoli?

Broccoli is an excellent source of vitamin C and a good source of vitamin A, mainly in the form of beta-carotene. Broccoli also contains folic acid, calcium, and chromium. Broccoli is rich in many plant compounds such as indoles and isothiocynates, which have been shown to have cancer-fighting properties. Broccoli sprouts are one of the most concentrated sources of an antioxidant called sulforaphane glucosinolate. Scientists discovered that a handful of three-day-old broccoli sprouts contained as much as twenty to fifty times as much sulforaphane glucosinolate as 114 pounds of regular broccoli.

INGREDIENTS:

3 tablespoons butter
1 tablespoon olive oil
¼ cup chopped shallots
3 cups cooked broccoli florets
6 large eggs
1 envelope Knorr Cream of Broccoli Soup Mix
½ cup freshly grated Parmesan cheese
½ teaspoon freshly ground black pepper


PROCEDURE:

1) Preheat the oven to 350 degrees.

2) Melt the butter with the oil in a 10-inch ovenproof skillet over medium heat. Add the shallots and cook, stirring occasionally, until they are softened, about 2 minutes. Add the broccoli and cook the vegetables, stirring occasionally, for another 3 minutes.

3) While the shallots and broccoli are cooking, whisk together the eggs, soup mix, cheese, and pepper in a medium mixing bowl. Pour the eggs and soup mixture into the skillet, stirring broccoli into the eggs.

4) Bake the frittata in the oven until it is set, 18 to 20 minutes. Let the frittata rest for 5 minutes before cutting it into wedges and serving.



Learn ... How to Keep Cooked Broccoli Bright Green

Broccoli is good for your health. Know more about it at... Broccoli Benefits: Super Food Broccoli (Brassica oleracea Italica)

Try this recipe... Broccoli White Cheddar Pie


CALORIE COUNTER: Broccoli

Calories: 200; Total fat: 12g; Saturated fat: 6g; Cholesterol: 60mg; Sodium: 398mg; Total carbs: 13g; Fiber: 3g; Sugar: 5g; Protein: 11g.