Susan’s Italian Broccoli Frittata

May 10, 2023May 10, 20230 14
Susan’s Italian Broccoli Frittata
in Breakfast/Brunch

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 -8 pieces cornbread
15 ounces tomatoes , bruschetta spread
2 tablespoons oil
1/4 cup white wine or 1/4 cup vermouth
1 onion , finely diced
2 cups broccoli florets
1 cup mushroom , sliced
2 potatoes , shredded
1 zucchini , sliced thin
6 large eggs
1/4 - 1/2 cup plain yogurt
1/4 - 1 cup milk or 1/4-1 cup cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon basil , chopped
3 tablespoons Italian parsley , chopped
1 tablespoon marjoram , chopped
1 tablespoon rosemary
1 tablespoon sage , chopped
1 tablespoon thyme , chopped
1/2 cup ricotta cheese
1/2 cup mozzarella cheese , shredded
2/3 cup parmigiano-reggiano cheese , shaved
1/2 lb prosciutto or 1/2 lb bacon
1/2 teaspoon hot sauce ( optional )
1 lb red seedless grapes
1 lb strawberry
4 kiwi fruits

Nutrision Information

Servings Per Recipe
6-8
Calories
460
Sugar
8g
Fat
29g
Susan’s Italian Broccoli Frittata is a delicious gluten-free Italian dish that is easy to make and perfect for any meal. This dish is packed with delicious and healthy ingredients like broccoli, mushrooms, potatoes, and eggs, which combine to create a mouth-watering flavor experience. Susan adds a variety of herbs like basil, parsley, thyme, and rosemary, which enhance the flavor of the frittata and make it even more aromatic. The fantastic combination of creamy ricotta, shredded mozzarella, and shaved Parmigiano-Reggiano cheese, melts in the mouth and adds a dimension to the dish that is simply irresistible.

Instructions

1.Preheat oven to 375 degrees F.
2.In a large skillet, heat the oil over medium heat. Add the onion, broccoli florets, and mushroom to the skillet and sauté for 7-8 minutes, until the vegetables are crisp-tender.
3.Add the shredded potatoes and zucchini to the skillet. Cook for an additional 2-3 mins.
4.Beat the eggs, yogurt, and milk or cream together in a medium bowl. Stir in salt, pepper, basil, parsley, marjoram, rosemary, sage, and thyme.
5.Add the egg mixture to the skillet and use a wooden spoon to distribute the vegetables evenly in the skillet.
6.Cook until the eggs start to set, about 5-6 minutes. Crumble in the ricotta cheese and add the shredded mozzarella cheese on top. Transfer the skillet to the preheated oven and cook for 10-15 minutes until the frittata is firm and the cheese is melted.
7.Serve hot with shaved Parmigiano-Reggiano cheese on top and hot sauce on the side (optional).
8.For a side dish, serve red seedless grapes, strawberries, and kiwi fruits.

PROS

This frittata is a mouth-watering Italian dish that is gluten-free, low-carb, protein-packed, and perfect for breakfast, lunch or dinner.
The vegetables in this dish are an excellent source of vitamins, fiber, and other nutrients, while the eggs provide a good source of protein.
Plus, it’s easy to make and can be made in advance.

CONS

This dish may not be suitable for vegans or those with egg or dairy allergies.
The frittata may be slightly dry if overcooked, and the final texture may vary depending on the type and amount of cheese used.

HEALTH & BENEFITS

Broccoli is a powerhouse of nutrients that provides many health benefits. It is high in fiber, vitamins C and K, and antioxidants, which can help support heart health, promote healthy digestion, boost the immune system, and fight inflammation. Eggs are an excellent source of protein and provide many essential nutrients like choline, biotin, and vitamin B12 that support brain health, among other benefits. The cheese and yogurt provide a good source of calcium, which can improve bone health and reduce the risk of osteoporosis.

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