Broccoli & Tomato Frittata

Broccoli & Tomato Frittata


Prep Time:  15 minutes
Cook Time:  20 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  4

[Total: 1   Average: 5/5]

Don’t toss those broccoli stems. Cut the touch peel away from stems and discard. Chop the remaining stems and use along with the florets. Slice and serve right from the skillet.

  • 6 Large Eggs
  • 1/2 Bunch Green Onions (Finely Chopped)
  • 1/4 Cup Water
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Olive Oil
  • 1 Medium Head Broccoli (Finely Chopped)
  • 1/2 Pint Cherry Tomatoes
  • 1/2 Cup Chopped Basil
  1. Preheat oven to 375 degrees.
  2. In medium-size bowl whisk eggs. Add green onions, basil, 1/4 cup water, kosher salt, and pepper.
  3. In 10-ich oven-safe skillet add olive oil and turn heat to medium. Add broccoli and tomatoes. Cook 6 minutes until tomatoes release most of their liquid and it evaporates. Stir often.
  4. Add egg mixture to skillet. Cook, without stirring, 1 minute. Using a spatula gently pull edges back to let raw egg run to bottom. Continue cooking another minute, pulling edges back again.
  5. Remove from heat and place in oven 10 to 15 minutes until set in the center.
  6. Remove from oven and serve hot.
  7. Serves 4
  8. Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes
  9. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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