Broccoli Frittata

You feel like 007 trying to sneak in veggies to your kids’ meal routine. With this recipe for broccoli frittata you can stop your covert operations. Courtesy of Chef Falk or OrganicLife, this recipe is tasty and packs a healthy punch with two cups of chopped broccoli and eight egg whites. Your fam will love the dish, which is a healthy twist on the classic.

1 c finely chopped onions
2 c chopped broccoli (about ½ inch pieces)
2 tsp chopped fresh basil or 1 tsp dried, optional
1 T olive oil
2 garlic cloves, minced or pressed
Sea salt and white pepper to taste
8 egg whites
¼ c grated pecorino or mozzarella cheese

1. In a large, ovenproof skillet, heat the olive oil and sauté the onions for 5 minutes, until tender. Add the broccoli, garlic, and basil and sauté for another 5 minutes, stirring occasionally, until the broccoli is crisp-tender but still vivid green.

2. Combine the salt, pepper, and egg whites and whisk until frothy. Pour the froth over the broccoli, tilting the skillet so the egg whites flow evenly throughout the broccoli.

3. Cook on low for 3-4 minutes, until egg whites are opaque and close to firm.

4. Sprinkle grated cheese over egg mixture and place skillet under the broiler for 2-3 minutes, until cheese has melted and begins to brown. Halve the frittata and serve.

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Chef Jonas Falk is the CEO of OrganicLife, the Midwest’s largest food service provider of healthy school lunches, serving more than 3 million students each month. Chef Falk’s mission is to revolutionize the school cafeteria by providing nutritious, fresh, and delicious meals and changing the way children both eat and think about food.