I usually make a frittata of some sort every week. Eggs are an excellent source of protein that are easily digested. This week I made one from broccoli and spinach because that’s what was in the fridge, and it came out great. Super easy to make. I don’t add any cheese. And I use a cast iron skillet that can go from the stove top into the oven. We like frittatas with salsa, avocado, and either sauerkraut or fermented gingered carrots. Enjoy!!!
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Ingredients
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 Tbs ghee (like this), butter, or coconut oil (I use THIS one)
- 1 small onion, chopped into thin half rings
- 4 cloves garlic, minced
- 4 cups (packed) baby spinach, washed and roughly cut
- 1/2 tsp unrefined sea salt (I use THIS) (or 1/4 tsp sea salt and 1/4 tsp Herbamare seasoning (find it here))
- 1/4 tsp oregano, dried
- 6–8 eggs, beaten (6 serves 4 people well and 8 is if you want a thicker frittata)
Instructions
- Preheat oven to 350′
- Lightly steam broccoli until starts to turn bright green (about 5 minutes), remove from heat, rinse with cool water, and set aside
- Melt coconut oil/ghee in a large skillet on medium heat. Saute onions for 20-25 minutes until translucent and brown (stir occasionally to prevent sticking)
- Add garlic and saute another minute or two
- Add spinach and a pinch of sea salt and stir. Let cook until spinach is wilted (about 3-4 minutes)
- Add rinsed and drained broccoli, oregano and rest of sea salt (and/or Herbamare). Stir until well combined and remove from heat
- Pour eggs on top of veggies and shake pan slightly to get egg mixture to settle into the vegetables
- Bake at 350′ fro 20-25 minutes until baked all the way through
- Serve with avocado, salsa, and fermented veggies of choice
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cece says
March 10, 2015 at 9:03 amWhen do you put the butter or coconut oil in? Don’t see it on the step by step.
Katja says
March 11, 2015 at 11:06 amHi, there! Looks like I did not do a good job explaining this recipe. I have updated it to make it more clear. Enjoy! and Thanks for coming by! 🙂
jennifer says
September 7, 2015 at 6:26 amWhat size pan do you use?
Katja says
September 10, 2015 at 12:04 pmI used a 12 inch cast iron skillet.
Andrea says
January 28, 2016 at 9:37 pmJust curious if you steamed the broccoli in the cast iron pan? Looks like a very delicious recipe!
Katja Heino says
January 31, 2016 at 8:51 pmHi, there! I actually steam my broccoli in a small steamer basket nested in a small pot. Something like this—-> http://amzn.to/1P7v87K 🙂
Akriti says
January 25, 2017 at 5:16 amThis should work in a mini form in Ramekins too right?
Katja Heino says
January 25, 2017 at 10:09 amYes, you would just have to adjust the cook time. 🙂
Stephanie says
January 29, 2017 at 6:15 amVery tasty! I’ve made this 3 times on Whole30 and will definitely continue to make it after! 🙂 This last time I used avocado instead of ghee and it turned out great!
Thanks for sharing this recipe!
★★★★★
Katja Heino says
January 29, 2017 at 7:16 pmYay! I am so glad that you enjoyed it. It’s nice to have easy favorites to rotate through, especially when doing Whole30.
Ashley says
February 1, 2017 at 6:29 pmCan this recipe be put together in the skillet the night before and just put in the oven in the morning?
Katja Heino says
February 2, 2017 at 10:18 amHi, Ashley! You can prep veggies and eggs the night before. But I would keep the veggies and eggs separate in the fridge overnight. Then just combine them in the morning and add to skillet. Enjoy!
Tina says
January 24, 2018 at 7:46 pmCan left overs be frozen?
Katja Heino says
January 26, 2018 at 11:59 amFreezing recipes with egg will change the texture of it. It won’t be quite the same. But I know folks who do freeze frittatas and egg muffins. They are still good.
christina says
July 28, 2018 at 11:59 amMyself and my whole family LOVE this!
★★★★★
Katja Heino says
July 30, 2018 at 7:58 amYay! I am so happy to hear this. 🙂
Hannah Harden says
December 29, 2018 at 3:18 pmHow many servings does this make?
Katja Heino says
January 2, 2019 at 11:22 amHi, Hannah! It makes one large skillet of frittata. I used a 12 inch skillet. You can also use a 10 inch one for a thicker frittata. It makes as many servings as you want to slice it into. Four people could eat a hearty piece each. You could do 8 smaller servings. Or even more if served as a side dish. 🙂