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!!!
Print
Print
Pin
Scale
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
Click HERE to PIN THIS!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
When do you put the butter or coconut oil in? Don’t see it on the step by step.
Hi, 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! 🙂
What size pan do you use?
I used a 12 inch cast iron skillet.
Just curious if you steamed the broccoli in the cast iron pan? Looks like a very delicious recipe!
Hi, there! I actually steam my broccoli in a small steamer basket nested in a small pot. Something like this—-> http://amzn.to/1P7v87K 🙂
This should work in a mini form in Ramekins too right?
Yes, you would just have to adjust the cook time. 🙂
Very 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!
★★★★★
Yay! I am so glad that you enjoyed it. It’s nice to have easy favorites to rotate through, especially when doing Whole30.
Can this recipe be put together in the skillet the night before and just put in the oven in the morning?
Hi, 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!
Can left overs be frozen?
Freezing 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.
Myself and my whole family LOVE this!
★★★★★
Yay! I am so happy to hear this. 🙂
How many servings does this make?
Hi, 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. 🙂