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Broccoli and Cheese Frittata
with spinach, orange, pomegranate seed salad

Active: 25 min Total: 45 min

Broccoli and cheese are a classic pair, but instead of putting them in a sandwich, we combine them in this savory frittata. The festive side salad reminds us of the holidays with bright pops of color from oranges and pomegranate seeds.

Tags

Ingredients

Servings:
4
Metric
Broccoli and Cheese Frittata:
  • Broccoli, fresh or frozen - 6 oz, chopped
  • Eggs - 8
  • Cheese, shredded Mexican blend - 1/2 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Yogurt, plain or Greek - 4 Tbsp
Spinach Salad with Pomegranate Seeds and Almonds:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Oranges - 1, peeled and sliced into wedges
  • Spinach, baby - 5 oz (sub other salad greens)
  • Pomegranate seeds - 1/4 cup (look for these already removed from their shell in the refrigerated produce section)
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Broccoli - If not using frozen, chop into bite-sized pieces. Place into a microwave-safe container, cover with a damp paper towel, and microwave for 1.5 minutes.
  2. Eggs - Whisk eggs and fold in cheese, salt and black pepper.

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Make

  1. Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making mini frittatas in a muffin pan sprayed with nonstick cooking spray.)
  2. Heat 9" to 10" (22.5 to 25cm) skillet over medium heat. Add cooking oil and then broccoli to heated oil. Saute until any excess liquid has cooked off and broccoli is warmed through, ~1 minute if using pre-cooked fresh broccoli and ~2 minutes if using frozen broccoli.
  3. Pour egg mixture over vegetables (if making in a muffin tin, transfer vegetables to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes (12 to 15 minutes for muffin tin frittatas), until a knife comes out clean.
  4. While frittata cooks, whisk together vinegar, maple syrup and mustard. Whisk while adding olive oil. Slice oranges into segments.
  5. Just before serving, toss vinaigrette with orange segments, spinach, pomegranate seeds and almonds.
  6. Slice frittata and serve with yogurt on top. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (53)
Gluten-free (2)
Paleo (2)
Vegetarian (7)

16 reviews

We made some extra brussels sprouts with this (they needed to be used up), and they complemented the frittata really well

By: Jenna
Posted: Feb 23, 2017
Diet: Original
0 Helpful

This wasn't bad, but I think 20 minutes in the oven is too long. Mine turned out somewhat dry.

By: Michael
Posted: Feb 14, 2017
Diet: Original
0 Helpful

So hungry afterwards

By: Daria
Posted: Jan 20, 2017
Diet: Original
0 Helpful

Replaced 4 of the eggs with egg whites and added hot sauce.

By: Alyson
Posted: Dec 30, 2016
Diet: Original
0 Helpful

Liked the simplicity, but surprisingly wasn't very flavorful. I think I'd add onions next time.

By: Tara
Posted: Dec 20, 2016
Diet: Original
0 Helpful

Flavors were kind of bland and the salad a bit too sweet. Liked the muffin tin suggestion.

By: Johann
Posted: Dec 19, 2016
Diet: Paleo
0 Helpful