Frittatas are packed with fiber and protein and can be served as either the main attraction or as a delicious side dish. They are an excellent way incorporate more veggies, and can be eaten either hot from the oven or at room temperature.
Prep Time: 25 to 30 minutes
Cook Time: 20 to 25 minutes
Yield: 12 servings
Ingredients
- 2 cups / 150 g broccoli florets, chopped into bite-sized pieces
- 2 medium / 227 g red-skinned potatoes, washed and cut into 1/2-inch cubes
- 4 tbsp / 56 g Crystal margarine
- 2 / 1/3 cup shallots, finely diced
- 3 / 4 tsp cloves garlic, minced
- 2 cups / 110 g packed spinach, washed and roughly chopped
- 1/2 tsp / 3 g fine sea salt
- 1/4 tsp / 1 g crushed red pepper flakes
- 1/2 tsp / 1 g dried dill
- 9 large eggs
- 1/4 cup (62 ml) whole milk
Directions
- Preheat oven to 350º F (180º C) and lightly grease a muffin tin with Crystal margarine.
- Have a large pot of boiling water ready on the stove.
- Blanch broccoli by placing it into the boiling water until it starts to turn bright green (about 3 minutes). Remove broccoli with a slotted spoon, rinse with cold water and set aside.
- Repeat the blanching process with the potatoes by placing potatoes into the same pot of boiling water that was used for the broccoli. Blanch for 5 minutes (or until fork tender). Drain, rinse with cold water, and set aside.
- Melt Crystal margarine in a large frying pan on medium heat. Sauté shallots until translucent and lightly browned (about 5 minutes).
- Add garlic and sauté for another minute. Do not burn.
- Add chopped spinach and a pinch of sea salt. Cook until spinach is wilted (about 3-4 minutes).
- Add the broccoli and potatoes, pepper flakes, dried dill and the rest of the sea salt. Stir until well combined and remove from heat. Portion the sautéd vegetables into prepared muffin tin.
- In a separate bowl, whisk together the eggs and milk. Pour egg mixture over the portioned vegetables and shake the pan slightly to evenly distribute the mixture into the vegetables.
- Bake at 350º F (180º C) for 20-25 minutes until cooked all the way through.
Chef Notes
- This recipe can be poured into a 9 x 13-inch (22.8 x 33 centimetre) baking dish, baked, and cut into 12 or more portions.
- You can add cooked and crumbled bacon or sausage to your sauteed vegetables before adding your egg mixture.
- You may add grated cheddar cheese or your favourite cheese to the tops of your individual frittata before baking.
