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Broccoli & Red Pepper Frittata


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  • 3 cups chopped broccoli florets
  • 1 red pepper, diced
  • 1 tbsp butter, melted
  • 8 eggs, separated
  • ½ tsp salt
  • 1 cup 35% whipping cream
  • 2 tbsp chopped fresh basil
  • (or 1 tsp dried basil)
  • ¼ tsp pepper
  • 1 cup shredded Provolone, old Cheddar or Gouda cheese


Servings 6
Cooking time 30mins


Step 1

Preheat oven to 400. Combine broccoli, red pepper and butter in a 13 x 9 glass baking dish, toss to coat and spread in an even layer. Bake for 10 minutes or until broccoli is slightly tender. Meanwhile, in a bowl, using an electric mixer, beat egg whites with salt until stiff peaks form, set aside. In a separate bowl, beat egg yolks, cream, basil and pepper until blended. Fold in the cheese and one-quarter of the egg whites until blended. Gently fold in remaining egg whites. Pour into dish evenly over vegetables. Bake for about 20 minutes or until puffed, golden and centre is set.

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