Broccoli Frittata

"Looking for recipes to use up my late broccoli before it bolts to flower in the heat, I came across this beauty.(Thanks to the FormulaForLife website.) I'm about to have it for lunch...YUM!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by dusty AE photo by dusty AE
Ready In:


  • 500 g broccoli, cut into flowerets
  • 2 2 teaspoons nut oil or 2 teaspoons seed oil
  • 2 onions, finely sliced
  • 3 slices lean bacon, trimmed of all fat and chopped
  • 2 cloves garlic, finely chopped
  • 2 tomatoes, chopped
  • 8 eggs
  • seasoning (optional)


  • Heat oil in large frying pan (a cast-iron or ovenproof one is good).
  • Cook onion over medium heat for 2 minutes, add garlic and bacon and cook until onion is soft.
  • Add broccoli and tomato, cook for one minute.
  • Add seasonings (eg. freshly ground black pepper) to taste.
  • Beat eggs in bowl, pour over other ingredients in pan.
  • Cook gently without stirring until base of frittata is cooked and golden.
  • Place frypan under grill until top of frittata is golden brown and firm.
  • Cut into wedges and serve hot or cold.

Questions & Replies

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  1. Delish recipe - I cut the recipe to 4 eggs and cooked it stove top only. Once I poured the eggs in I covered the pan. I added 2 tsp of Sambal Olek, no salt or pepper. Lovely flavor combination. I made this for dinner and it was very satisfying
  2. just realised I didn't put a rating in
  3. This was so easy to make. I was out of tomatoes, so I substituted well-drained and blotted, canned diced tomatoes. It worked well. I will make this again, but I think I'll use more salt. Also during the "grilling" stage, I put cheddar cheese on top to melt in. This was yummy. Thanks for sharing catxx.


Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
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