Green Frittata with Spinach and Broccoli

Frittatas are one of my go-to dinners – almost a “healthy quiche” (oxymoron, I know) – eggs combined with a few different veggies and (sometimes) cheese makes for a fairly balanced meal. For this spinach and broccoli frittata, you don’t need exotic ingredients and it doesn’t take forever but still presents well if you have a few friends or family coming over for dinner.  I chose what I had in the fridge that day, which happened to be spinach, broccoli, fresh oregano and feta cheese. You can choose to swap in other veggies such as cauliflower, mushrooms, asparagus, etc. and a different cheese depending on what you have and the flavor you’re going for.

Green Frittata
Recipe type: Main
Cuisine: American
  • 4 eggs
  • 100ml milk of your choice
  • 1 bunch of spinach, blanched
  • 1 cup broccoli, parboiled
  • 1 white onion, sliced thinly
  • 80gm feta cheese
  • 2 sprigs fresh oregano or 1 tsp dried oregano
  • Salt and pepper to taste
  • 1-2 tbsp olive oil
  1. Pre-heat the oven to 200 C.
  2. Cook the onions in a pan with 1 tbsp olive oil.
  3. Chop the blanched spinach finely and parboiled broccoli into smaller chunks.
  4. Combine the prepared veggies with the cooked onions and oregano. You can use fresh or dried oregano depending on what you have available.
  5. Beat the eggs and milk well until combined. Add in the veggie mixture to the beaten eggs, and salt and pepper to taste.
  6. I use a ceramic pie dish to cook the frittata but you can use any oven-safe dish with enough depth. Iron skillets work very well too. Grease your dish with olive oil and pour in the egg mixture.
  7. Top it with crumbled feta and transfer to the oven for 35-40 minutes.
  8. Depending on your oven, it may cook faster or slower so keep an eye on it and adjust the time if need be.
  9. Serve with a side salad and a piece of multigrain toast.

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