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Looking for a meat-free meal that’s quick and easy? You can't go past this broccoli frittata. Perfectly golden on top and loaded with tasty veggies, you’ll be adding it to your weeknight dinner rotation in no time.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins standing time
Broccoli frittata

Ingredients

  • 300g sweet potato (kumara), peeled, cut into 2cm cubes
  • 300g broccoli, florets removed and halved lengthways, stem cut into 1cm pieces
  • Olive oil spray
  • 8 Coles Australian Free Range Eggs, lightly beaten
  • 2 garlic cloves, crushed
  • 60g roasted red capsicum strips
  • ¼ cup (60ml) milk
  • ⅓ cup (40g) grated parmesan
  • Salt and pepper
  • 60g rocket
  • 2 tsp balsamic vinegar
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook sweet potato and broccoli stems in a saucepan of salted boiling water for 2 mins or until half-cooked through. Drain.

  2. Step 2

    Preheat a grill to medium high. Spray a 20cm (base measurement) ovenproof frying pan with olive oil spray. Heat over medium heat. Whisk eggs, garlic, capsicum, milk, parmesan, broccoli stems, sweet potato and half of the broccoli florets in a large bowl. Season with salt and pepper. Pour into the pan and arrange the remaining broccoli florets over the top. Cook for 6 mins or until base is set. Transfer to grill. Cook under grill for 5 mins or until top is golden and the egg is set. Set aside for 5 mins to cool slightly.
  3. Step 3

    Combine rocket and balsamic vinegar in a medium bowl. Serve frittata with the salad and crusty bread.

    Broccoli frittata

    Broccoli frittata
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes, + 5 mins standing time
    Ingredients
    • 300g sweet potato (kumara), peeled, cut into 2cm cubes
    • 300g broccoli, florets removed and halved lengthways, stem cut into 1cm pieces
    • Olive oil spray
    • 8 Coles Australian Free Range Eggs, lightly beaten
    • 2 garlic cloves, crushed
    • 60g roasted red capsicum strips
    • ¼ cup (60ml) milk
    • ⅓ cup (40g) grated parmesan
    • Salt and pepper
    • 60g rocket
    • 2 tsp balsamic vinegar
    • Crusty bread, to serve
      Description

      Looking for a meat-free meal that’s quick and easy? You can't go past this broccoli frittata. Perfectly golden on top and loaded with tasty veggies, you’ll be adding it to your weeknight dinner rotation in no time.

      Method
      1. Step 1

        Cook sweet potato and broccoli stems in a saucepan of salted boiling water for 2 mins or until half-cooked through. Drain.

      2. Step 2

        Preheat a grill to medium high. Spray a 20cm (base measurement) ovenproof frying pan with olive oil spray. Heat over medium heat. Whisk eggs, garlic, capsicum, milk, parmesan, broccoli stems, sweet potato and half of the broccoli florets in a large bowl. Season with salt and pepper. Pour into the pan and arrange the remaining broccoli florets over the top. Cook for 6 mins or until base is set. Transfer to grill. Cook under grill for 5 mins or until top is golden and the egg is set. Set aside for 5 mins to cool slightly.
      3. Step 3

        Combine rocket and balsamic vinegar in a medium bowl. Serve frittata with the salad and crusty bread.