Photo: Tyrrell Fitness And Nutrition
Frittata with Baby Broccoli and Cheddar
11 ingredients
Serves 8.
openrecipes
Suzanne Goin, award-winning chef/owner of four Southern California restaurants, created this frittata recipe, which makes a wonderful centerpiece for a brunch. Combining tender baby broccoli and sharp cheddar cheese, it’s finished with a crispy bread-crumb topping.
Estimated Nutrition (whole recipe, rough)
480
Calories
21g
Protein
31g
Fat
35g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup fresh bread crumbs
- 1/4 cup plus 1 tsp. extra-virgin olive oil
- 1/2 lb. baby broccoli, roughly chopped
- 12 eggs, lightly beaten
- 1 cup grated sharp cheddar cheese
- 3/4 tsp. kosher salt, plus more, to taste
- Freshly ground black pepper, to taste
- 1 fresh rosemary sprig, about 1 inch long
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1/8 tsp. red pepper flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes