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Broccoli Leek Frittata

I love making this on a Sunday night for the evening meal so I have leftovers for the next three days and don't have to worry about making a my first meals of the day. I have always been one to have no problem eating leftovers. And many foods are much better the second or third day after the flavors get friendly.

I tend to make many versions of this basic frittata. You can change the vegetables or use up any remaining vegetables you have leftover that need used. I like a thicker frittata so I whisk in 1 T water with the twelve eggs and that seems to be perfect.

12 eggs beaten

1 T water

2 T extra virgin olive oil (EVOO)

3 tomatoes sliced

1 broccoli crown chopped

1 leek white & light green part only sliced 6 large white button mushroom

1 bell pepper of choice

6oz chopped spinach

2 tsp Penzeys Foxpoint seasoning

2 tsp fresh thyme

1 tsp salt

Pepper to taste

Micro broccoli or cilantro sprinkled on top

Optional fat: Avocado or black olives pair well Optional topper: compliant salsa I use Pace Chunky

Step 1: Preheat oven to 400 degrees F.

Step 2: In a large cast iron skillet place 2 T EVOO and coat bottom of pan turn stovetop on to heat oil medium high on mine I use (6).

Step 3: When heated, add precut vegetables except spinach. Sprinkle with salt and pepper and sauté about 5-10 minutes until tender but not soft. Add spinach and continue cooking until spinach is wilted. Pat down vegetables then top with 8 tomato slices with one in the middle.

Step 3: Whisk eggs and 1 T water and seasonings and pour over mashed vegetables and continue cooking on top of stove until edges begin to set about 20-25 minutes.

Step 4: Place in oven till set through about 10-15 minutes. temps vary so be sure to watch it closely the first time making it.

Optional: Sprinkle with Micro Broccoli or Micro Cilantro and salsa. Enjoy!

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