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Broccoli tomato frittata in a cast iron pan

Roasted Broccoli and Tomato Frittata

Hannaford
Perfect for dinners, brunch and leftovers for lunch!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 6
Calories 253

Ingredients 

  • 3 Tbsp Olive Oil
  • 1/2 bag Broccoli 16 ounces
  • 1 cup Tomatoes Cherry
  • 8 ounces Mushrooms Sliced
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Thyme
  • 1/4 tsp Crushed Red Pepper Flakes Optional
  • 1 1/4 tsp Salt Divided
  • 10 Eggs
  • 1 cup Shredded Cheese Sharp cheddar
  • 1/2 cup Cottage Cheese

Equipment

  • Oven
  • Mixing Bowl Medium
  • Baking Sheet
  • Cast Iron Pan 9 inch

Instructions

For Vegetables

  • Preheat oven to 475°F and place one oven rack near the broiler and one in the middle of the oven.
  • Heat 1 Tbsp. oil over low heat in 9-inch cast iron sauté pan.
  • In a medium bowl add frozen broccoli floret straight from the freezer and cherry tomatoes; toss with remaining 2 Tbsp. oil.
  • Evenly distribute broccoli and tomatoes on lined baking sheet and place on middle rack in oven. Roast for about 20 minutes or until broccoli is crispy and tomatoes have split and started to become jam-like.
  • Slice onion and mushrooms and dice garlic. Add to the sauté pan with ground black pepper, thyme and crushed red pepper along with 1/2 tsp. salt. Stir to coat vegetables in oil. Let sit, stirring occasionally, until broccoli and tomatoes have finished roasting.

For Eggs

  • While the vegetables are cooking, crack 10 eggs into the medium bowl. Add 3/4 tsp. salt, 1 cup (minus 2 Tbsp.) cheese and cottage cheese; whisk to combine.
  • Once broccoli and tomatoes are finished, add them to the sauté pan with mushrooms and onions and stir to combine. Turn oven down to 350°F.
  • Add egg mixture to pan and stir to evenly distribute vegetables. Cook until the egg toward the bottom starts to firm up, about 5 minutes.
  • Place pan on middle oven rack and set a timer for 15-20 minutes or until just the middle of the pan wiggles slightly.
  • Pull frittata out, sprinkle with remaining 2 Tbsp. cheese, then place under the broiler for 2 minutes or until slightly browned.
  • Let cool for 5-10 minutes before cutting into 6 slices. Serve with a simple green salad and crusty bread.

Nutrition

Nutrition Facts
Roasted Broccoli and Tomato Frittata
Amount per Serving
Calories
 
253
Calories from Fat 171
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
291
mg
97
%
Sodium
 
764
mg
33
%
Potassium
 
316
mg
9
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
17
g
34
%
Vitamin A
 
763
IU
15
%
Vitamin C
 
5
mg
6
%
Calcium
 
155
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broccoli, Cheese, Eggs, Garlic, Milk, Mushrooms, Onion, Red Pepper Flakes, Thyme, Tomatoes