Broccoli Spinach Frittata
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Broccoli has so many nutrients to offer, and has the added benefit of being fairly cheap and available year-round where I live. Unfortunately, its strong flavor often puts people off, usually because we grew up eating it in ways that simply weren’t palatable. Boiled to mush, in many cases. So it can be hard to get excited about a broccoli dish if that’s where you’re coming from. This Broccoli Spinach Frittata is a great way to sneak some into your diet without feeling like it’s a chore, and maybe to start learning to love the veggie if you don’t already!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Broccoli Spinach Frittata
Equipment
Ingredients
- 8 large eggs
- 2 cloves garlic minced
- 1/2 cup coconut milk
- 1 tablespoon nutritional yeast omit for IC
- 1/2 teaspoon sea salt divided
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped, omit for IC
- 1/3 cup water
- 2 cups broccoli chopped
- 2 cups spinach chopped
- 2 stalks green onion sliced
Instructions
- Preheat the oven to 425 degrees F. In a large bowl, whisk the eggs, garlic, milk, yeast, and half the salt.
- Heat the oil in a large skillet over medium, then saute the onion until translucent, about 5 minutes.
- Add the broccoli and water, then cover and steam 3 minutes. Uncover and stir in the spinach, green onions, and remaining salt until the spinach has wilted, about another minute.
- Transfer to a baking dish and pour the egg mixture on top, then bake until just about set, 15 to 20 minutes.
- Rest 5 to 10 minutes before serving.