Hot roasted red peppers and pungent garlic are used in generous proportions to make a deeply flavored brocolli red pepper frittata. It’s an ideal breakfast dish and brocolli gets a unique new twist in the oven! True to its name, Brocolli red pepper frittata is a spicy dish and would surely tickles your tastebuds.
Cooked broccoli florets
3 Cup (48 tbs), drained
Roasted red peppers
7 Ounce, drained (1 Jar)
1 Clove (5 gm), minced
1⁄4 Cup (4 tbs)
In a large bowl, beat the egg whites with an electric mixer for 1 minute, or until light and foamy.
Add the broccoli, red peppers, garlic and scallions; add salt and black pepper to taste.
Coat a 9" pie pan with no-stick spray.
Pour the egg mixture into the pan and bake at 350° for 25 minutes, or until the egg whites are set.
Remove and allow to rest for 5 minutes.
Loosen the edges with a spatula.
Cut into wedges and serve.