Baked Broccoli Frittata - KNEP - Kentucky Nutrition Education Program


Baked Broccoli Frittata

Receta en Español
Servings:Makes 8 servings


  • 1 cup broccoli florets
  • 1/2 cup tomato, diced
  • 1 small red bell pepper, sliced
  • 2 green onions, sliced into 1 inch pieces
  • 1 tablespoon olive oil
  • 6 whole eggs
  • 1/4 cup Dijon mustard
  • 2 tablespoons water
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 cup low fat mozzarella cheese, divided.


  • Preheat oven to 375 degrees F.
  • Place broccoli florets, diced tomato, bell pepper and green onions in a 9×13 inch baking dish.
  • Spoon olive oil evenly over vegetables.
  • Roast the vegetables in the oven until crisp-tender, approximately 10 minutes.
  • In a bowl, combine eggs, Dijon mustard, water, milk, salt, black pepper and Italian seasoning. Whisk mixture until frothy.
  • Stir in a 3/4 cup of shredded low fat mozzarella cheese. Pour the egg mixture over the roasted vegetables. Stir gently with a fork to combine.
  • Sprinkle the remaining 1/4 cup of mozzarella cheese over the top.
  • Return to oven and bake 20-25 minutes or until set and cheese is browned on top.
  • Serve immediately.
Source: Plate it up! Kentucky Proud Project.
130 calories; 8g fat; 3g saturated fat; 170mg cholesterol; 400mg sodium; 5g carbohydrate; 1g fiber; 2g sugar; 9g protein.