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  • Cathy

ROW (recipe of the week): Broccoli Spinach Frittata

I like to make this one for breakfast once in awhile. It can be very fatty with bacon, milk, cheese etc, but this version is clean, healthy and tasty. Try it out for the family one morning and see what they think.


4 cups chopped broccoli (bite size pieces) 2 tbsp coconut oil

1 small onion chopped into thin half rings

4 cloves of garlic minced

4 cups chopped baby spinach

1/2 tsp sea salt

1/4 tsp dried oregano

6 - 8 eggs beaten well (6 serves 4 people & 8 if you want a thicker frittata)


preheat oven to 350 degrees

Lightly steam broccoli until it starts to turn bright green.

Melt coconut oil in skillet then saute onions until they start to turn brown. add garlic, cook 2 more minutes, add spinach and a pinch of sea salt until spinach looks wilted, then add broccoli, oregano, and sea salt. Stir until well combined. take off heat.

Beat eggs until well blended.

Pour eggs over veggie mixture and shake pan until eggs settle into the veggies.

Bake in oven for 20 - 25 minutes until baked all the way through. In the skillet.

Serve with salsa and avocado.

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