Broccoli and Olive Frittata is a healthy, great-tasting, crustless alternative to quiche. You can use this basic recipe for any type of frittata that you desire. Other ingredient ideas include basil, pine nuts and pesto. You can add spinach to almost any frittata. Be creative.

Broccoli Olive FrittataPrep Time: 15 min
Cook Time: 60 min
Ready In: 90 min

Servings: 6

1 medium Yellow Bell Pepper
1 medium Red Bell Pepper
2 medium Broccoli Crowns, cut into bite-size pieces
½ cup pitted Ripe Olives, halved
6 medium Organic Eggs, softly beaten
½ cup Soy Milk
2 tbsp chopped Fresh Sweet Basil or 1 tsp Dried Basil
1 tsp Dried Oregano
1 pinch Sea Salt and fresh Ground Black Pepper (to taste)
¼ cup Cashews, ground fine for garnish

Quarter and seed peppers, then broil them for 5 to 10 minutes or until lightly charred. Place in a closed brown paper bag, and let cool for 5 minutes. Peel and thinly slice. (If you don’t mind the peel, leave it on and just slice the roasted peppers into think slices.)
Reduce oven heat to 400 degrees.
Grease a 9-inch round pan. Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly. Beat remaining ingredients together in a small bowl and pour over vegetables.
Bake for 35 to 40 minutes or until the center has set. Broil for the last two minutes to brown the top. Cool, slice into wedges, and serve warm or cold garnished with ground cashews (in place of Parmesan cheese)

Tips & Notes

One reason for the jump in broccoli consumption over the past several years is its growing reputation as a nutritional powerhouse. It is not only rich in vitamins, minerals and fiber, but is loaded with antioxidants and protective phytochemicals as well.
The National Cancer Institute says broccoli can prevent some types of cancer. It also contains generous amounts of folic acid, which may prevent some birth defects and be beneficial in warding off heart disease, strokes and some cancers. Broccoli also contains some of the highest levels of vitamins A and C of any food.

Nutritional Information Per Serving
Calories: 237.9
Total Fat: 14.3g
Saturated Fat: 3.5g
Cholesterol: 320mg
Sodium: 290mg
Total Carbohydrates: 14.9g
Dietary Fiber: 2.3g
Protein: 15.2g


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Filed under: Recipes for Diabetics

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