Broccoli and Spinach Fritatta

4.5 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.4
  • Total Fat: 7.3 g
  • Cholesterol: 10.7 mg
  • Sodium: 291.5 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 18.5 g

View full nutritional breakdown of Broccoli and Spinach Fritatta calories by ingredient


Great way to use up leftover veggies Great way to use up leftover veggies
Number of Servings: 4


    Broccoli, cooked, 1 1/2 cup, chopped
    Spinach, cooked, 3/4 cup
    Cheddar Cheese, 1/3 cup, shredded
    Egg substitute, liquid (Egg Beaters), 16 fl oz

    Almost any veggies will work with this, if you wnat to cut fat you can use fat free cheese or reduced fat cheese


Spray quiche or pie plate with Pam
Spread broccolli and spinach around the plate
sprinkle some cheese
Pour egg substitute over veggies and cheese
sprinkle the rest of the cheese over egg mixture
Bake at 350 for 20 minutes or until cooked

Number of Servings: 4

Recipe submitted by SparkPeople user SAKISMOM1.

Member Ratings For This Recipe

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    I sautéed the veggies first with garlic. And used mozzarella cause that's what I had and it turned out delicious!! - 9/11/11

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    Very Good
    added fresh spinach and added green onions and garlic. I thought it was pretty good. a little broccolli goes a long way. Layer tomatos on the bottom of the plate also - 4/26/11

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    I added freshmushrooms and 2% milk cheddar cheese. Awesome! My husband loved it. It would taste good with a little salsa on it as well. - 9/4/10

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    Very Good
    I made a few slight variations (used two eggs, two whites and no cheese). It was great! Thanks for posting! - 1/3/10

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    In your nutritional facts is it made with fat free cheese or regular? - 4/3/09

    Reply from SAKISMOM1 (5/13/09)
    Sorry just saw your question, I use low fat cheese but the recipe builder used regular cheese counts