Broccoli Frittata

Broccoli Frittata

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From: Diabetic Living Magazine

Repurpose your stale bread and make this quick and easy breakfast frittata.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon low-fat milk
  • Dash black pepper
  • 1 teaspoon olive oil
  • ½ cup broccoli florets
  • ¼ cup chopped onion
  • 1⅓ cups stale whole wheat bread cubes
  • 3 tablespoons shredded sharp cheddar cheese
  • Snipped fresh parsley or crushed red pepper


  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a bowl whisk together eggs, egg whites, milk and black pepper. In a 6½-inch oven-going skillet heat oil over medium. Add broccoli florets and onion; cook 4 minutes, stirring occasionally. Stir in bread cubes. Add egg mixture; press lightly with a spoon. Cook 2 minutes or until eggs are partially set. Sprinkle with cheese.
  2. Transfer skillet to oven. Bake 6 minutes or until eggs are set (160°F). Sprinkle with snipped fresh parsley or crushed red pepper.

Nutrition information

  • Serving size: ½ frittata
  • Per serving: 255 calories; 12 g fat(4 g sat); 3 g fiber; 22 g carbohydrates; 16 g protein; 72 mcg folate; 197 mg cholesterol; 3 g sugars; 560 IU vitamin A; 21 mg vitamin C; 140 mg calcium; 2 mg iron; 329 mg sodium; 341 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ lean protein, 1 medium-fat meat, 1 fat

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