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By Katja Heino 29 Comments
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Broccoli Spinach Frittata with Caramelized Onions

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broccoli and spinach frittata in a cast iron skillet

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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Broccoli Spinach Frittata with Caramelized Onions

★★★★★ 5 from 3 reviews
  • Author: Katja from the Savory Lotus
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Ingredients

Scale
  • 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

  1. Preheat oven to 350′
  2. Lightly steam broccoli until starts to turn bright green (about 5 minutes), remove from heat, rinse with cool water, and set aside
  3. 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)
  4. Add garlic and saute another minute or two
  5. Add spinach and a pinch of sea salt and stir. Let cook until spinach is wilted (about 3-4 minutes)
  6. Add rinsed and drained broccoli, oregano and rest of sea salt (and/or Herbamare). Stir until well combined and remove from heat
  7. Pour eggs on top of veggies and shake pan slightly to get egg mixture to settle into the vegetables
  8. Bake at 350′ fro 20-25 minutes until baked all the way through
  9. Serve with avocado, salsa, and fermented veggies of choice

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close up of frittata in a cast iron skillet

close up of a broccoli spinach frittat

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Filed Under: Breakfast, Main Course, Whole30 Recipes Tagged With: eggs, frittata, gluten free, healthy meals, Paleo, paleo meals

Reader Interactions

Comments

  1. cece says

    March 10, 2015 at 9:03 am

    When do you put the butter or coconut oil in? Don’t see it on the step by step.

    Reply
    • Katja says

      March 11, 2015 at 11:06 am

      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! 🙂

      Reply
      • jennifer says

        September 7, 2015 at 6:26 am

        What size pan do you use?

        Reply
        • Katja says

          September 10, 2015 at 12:04 pm

          I used a 12 inch cast iron skillet.

          Reply
  2. Andrea says

    January 28, 2016 at 9:37 pm

    Just curious if you steamed the broccoli in the cast iron pan? Looks like a very delicious recipe!

    Reply
    • Katja Heino says

      January 31, 2016 at 8:51 pm

      Hi, there! I actually steam my broccoli in a small steamer basket nested in a small pot. Something like this—-> http://amzn.to/1P7v87K 🙂

      Reply
  3. Akriti says

    January 25, 2017 at 5:16 am

    This should work in a mini form in Ramekins too right?

    Reply
    • Katja Heino says

      January 25, 2017 at 10:09 am

      Yes, you would just have to adjust the cook time. 🙂

      Reply
  4. Stephanie says

    January 29, 2017 at 6:15 am

    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!

    ★★★★★

    Reply
    • Katja Heino says

      January 29, 2017 at 7:16 pm

      Yay! I am so glad that you enjoyed it. It’s nice to have easy favorites to rotate through, especially when doing Whole30.

      Reply
  5. Ashley says

    February 1, 2017 at 6:29 pm

    Can this recipe be put together in the skillet the night before and just put in the oven in the morning?

    Reply
    • Katja Heino says

      February 2, 2017 at 10:18 am

      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!

      Reply
  6. Tina says

    January 24, 2018 at 7:46 pm

    Can left overs be frozen?

    Reply
    • Katja Heino says

      January 26, 2018 at 11:59 am

      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.

      Reply
  7. christina says

    July 28, 2018 at 11:59 am

    Myself and my whole family LOVE this!

    ★★★★★

    Reply
    • Katja Heino says

      July 30, 2018 at 7:58 am

      Yay! I am so happy to hear this. 🙂

      Reply
  8. Hannah Harden says

    December 29, 2018 at 3:18 pm

    How many servings does this make?

    Reply
    • Katja Heino says

      January 2, 2019 at 11:22 am

      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. 🙂

      Reply
  9. Thieme says

    July 15, 2019 at 11:02 am

    This is a 5 star recipe. Not only is it packed full of delicious healthy ingredients, but it’s tasty, as well. Everyone will enjoy it and want more.

    ★★★★★

    Reply
    • Katja Heino says

      September 4, 2019 at 1:23 pm

      Yay! So glad you liked it. 🙂

      Reply

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