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Frittata With Broccoli, Onion, Potato Recipe

Broccoli Frittata

Dinner: Broccoli Frittata

From C&J Nutrition


  • Use leftover roasted broccoli from Day 2
  • Frittata With Broccoli, Onion, Potato Recipe


    1. 2 eggs
      2 egg whites
      Pinch of black pepper
      2 teaspoons olive oil
      1/2 cup chopped onion
      2/3 cup chopped white or yellow potato
      1/4 teaspoon salt, divided
      1/8 teaspoon black pepper
      1/8 teaspoon garlic powder
      1 cup roasted broccoli (left over from Day 2)


    1. Preheat oven to 350ºF.
    2. Whisk eggs and egg whites, 1/8 teaspoon salt, and black pepper together in a small bowl.
    3. Heat olive oil in a 9-inch oven-safe skillet over medium-high heat. Add onion, potato, and 1/8 teaspoon salt, black pepper, and garlic powder. Cook until potatoes are soft, about 10 minutes.
    4. Stir in 1 cup cooked broccoli (left over from Day 2).
    5. Add eggs and let set 2 minutes, then transfer the skillet to the oven.
    6. Bake an additional 15 minutes or until eggs are firm and cooked through.

    Calories: 436.7
    Protein: 25.1 grams
    Carbohydrate: 32.4 grams
    Dietary Fiber: 6.426 grams
    Total Sugars: 7.071 grams
    Total Fat: 23.6 grams
    Saturated Fat: 5.081 grams
    Sodium: 443.1 milligrams

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