Broccoli & tomato frittata

For frittata, it is usually recommended to sauté fresh vegetables like mushrooms, tomatoes or zucchini separately, as they can water down the eggs. Generally I don’t like overly and needlessly processed veggies and food, and tend to simplify everything, minimizing the cooking process, and therefore time. You can always get a fantastic result with less effort applied.

This frittata has the texture of trembling barely set custard. If you bake it in a skillet instead of individual dishes, it may take a little more time to cook. And the veggies can be used all at once (in my case they were divided because some people prefer solely broccoli, and the other like tomatoes).

Add any cheese(s) you like and have at hand. Cheddar just have superior melting quality which is great for such meals. Again, everything depends on individual preferences, and I like to make frittata adding any soft cheeses like feta or goat cheese as well. Enjoy!:)
Yield: 2 servings


5 free-range eggs
½ cup water (or milk/dairy for more unctuous frittata)
2 tablespoons flax oil (or olive oil)
½ cup grated cheddar cheese
1 cup broccoli florets, blanched and drained (or steamed)
2 tomatoes
½ bunch of fresh flat-leaf parsley
1 garlic clove
1 teaspoon mustard paste
pinch of salt
pepper blend (black, white, green and pink peppercorns)
1 tablespoon raw/toasted pine nuts


Preheat the oven to 180°C/350°F. Prepare a medium-sized nonstick skillet/ovenproof dish or 2 individual ovenproof ceramic dishes.

In a bowl, whisk the eggs, flax oil, water, mustard paste, salt and pepper blend. Stir in grated cheddar. Set aside.

Chop the parsley and tomatoes. Crush the garlic. (If using fresh/frozen broccoli – cook it along with the crushed garlic, 2 tablespoons of water and 1 tablespoon of olive oil over moderate heat until the broccoli is nearly tender, for 8 to 10 minutes).

Arrange the broccoli florets, a half of crushed garlic and a half of parsley into one individual baking dish. Spread chopped tomatoes, the remaining garlic and parsley into another baking dish. Pour in the egg mix. Alternatively: arrange all the veggies at once into the baking dish/dishes and pour over the egg mix.

Transfer the dish(es) to the oven for 8 to 10 minutes, or until the frittata is puffed up and nicely golden. Take your gorgeous frittata out of the oven and serve immediately with a sprinkle of pine nuts and parsley leaves.

Bon Appétit!DSC05587_logoDSC05625_logo_DSC05652logo


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