Broccoli Spinach Frittata
This post contains affiliate links. For more information, read my privacy policy.
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!
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
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.