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Broccoli Red Pepper Frittata

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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.
  Egg whites 6
  Cooked broccoli florets 3 Cup (48 tbs), drained
  Roasted red peppers 7 Ounce, drained (1 Jar)
  Garlic 1 Clove (5 gm), minced
  Minced scallions 1⁄4 Cup (4 tbs)
  Black pepper To Taste
  Salt To Taste

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 241 Calories from Fat 17

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.02 g0.11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1400.3 mg58.3%

Total Carbohydrates 22 g7.2%

Dietary Fiber 10.3 g41.2%

Sugars 8.4 g

Protein 32 g64.4%

Vitamin A 168.4% Vitamin C 206.8%

Calcium 4.4% Iron 4.9%

*Based on a 2000 Calorie diet

Broccoli Red Pepper Frittata Recipe