Broccoli and sun dried tomatoes frittata
Portions
4 - 6Preparation Time
Cooking Time
Ingredients
- 1 bag (500g) Arctic Gardens broccoli florets
- 10 eggs
- 150 mL (2/3 cup) milk
- 5 mL (1 tsp) basil
- Salt and pepper
- 30 mL (2 tbsp) sun dried tomatoes in oil, chopped
- 30 mL (2 tbsp) olive oil
- 1 small onion, chopped
- 175 mL (3/4 cup) Swiss cheese, grated
Preparation
- Simmer broccoli in a steam basket, drain and set aside.
- Beat eggs with milk, basil, salt and pepper. Add broccoli and sun dried tomatoes and mix well.
- In a 25 cm (10”) oven proof skillet, heat oil at medium heat and sauté onions until golden.
- Add eggs mixture, stir, reduce heat, cover and cook 10 minutes.
- Sprinkle with cheese and put under the grill until cheese is golden brown.
Nutrition Facts (per serving):
Calories: 265
Protein: 18 g
Fat: 18 g
Carbohydrate: 9 g
Fibre: 2 g
Sodium: 210 mg
