Italian Frittata With Broccoli

Broccoli Italian Frittata Website Resized

Serves: 4

Prep Time: 15 minutes

Cook Time: 17 minutes



  • 1 1/2 cup broccoli florets
  • 1 1/2 Tablespoons olive oil
  • 1/4  onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup zucchini, diced
  • 1 cup cherry tomatoes
  • 1 1/2 teaspoons dried Italian seasoning
  • 4 eggs
  • 1/4 cup water
  • 1 1/2 Tablespoon basil, chopped, optional
  • 1 ½ Tablespoon Parmesan cheese, grated, optional


In a small bowl, add broccoli and 2 Tablespoons of water. Cover and microwave on high for 1 1/2 minutes. Drain and set aside.

In a medium sauté pan on medium heat, add olive oil, onion and garlic. Sauté onion for 1-2 minutes. Add zucchini, tomatoes and broccoli. Sauté for 3-4 minutes.

In a small bowl, add eggs and water. Beat with fork until combined. Stir in Italian herbs. Pour over vegetables.

Turn heat to medium low and cover. Cook for 3-5 minutes. With a spatula, lift edges and let the liquid eggs settle at the bottom of the pan. Cover and cook for 3-5 minutes or until eggs are completely cooked and frittata is slightly puffy.

Cut into fourths and garnish with basil and parmesan, if desired. Serve hot or at room temperature.

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