broccoli and beet frittata (oxygen oct 08 issue)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 362.3
  • Total Fat: 16.0 g
  • Cholesterol: 167.3 mg
  • Sodium: 852.2 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 35.4 g

View full nutritional breakdown of broccoli and beet frittata (oxygen oct 08 issue) calories by ingredient
Report Inappropriate Recipe

Submitted by:


delicious with several servings of veggies, good protein and calcium source!
delicious with several servings of veggies, good protein and calcium source!

Number of Servings: 1


    1/2 tbsp olive oil,

    1 cup broccoli florets,

    4 large egg whites,

    1 large whole eggs,

    2 tbsp cup parmesan cheese,

    1/2 cup almomd milk

    2-3 baby beets, steemed & peeled

    1/2 red onion


1. heat olive oil over medium-low heat in a large skillet (preferably one with metal handle)

2. add broccoli & onion and cook, stirring occasionally, until it begins to get soft, about 5 minutes. (if using onion, add it and cook another 5 minutes until softened)

3. meanwhile, in a medium bowl, beat eggs and add cheese and milk, add beets to skillet, then make sure vegetables are evenly spaced and add egg mixture.

4. preheat broiler. let egg mixture cook until sides harden and the top begins to set, about 10 minutes. leaving the oven door ajar, put skillet under broiler and check it frequently. frittata is done when top is set and beginning to brown (after about 10 minues)

makes 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user DIANEMARY126.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.