Broccoli and Cauliflower Frittata (vegetarian recipe)

November 4, 2017

All you need to serve with Broccoli and Cauliflower Frittata is a green salad or a fruit salad.


  • 2 tablespoons butter or vegan butter
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 cups small broccoli florets
  • 1-1/2 cups small cauliflower florets
  • 1 cup leftover cooked spaghetti
  • 13 eggs, beaten
  • 1/2 teaspoon dried thyme leaves
  • Salt and pepper to taste
  • 1 cup grated provolone cheese
  • 1/4 cup grated Parmesan cheese


  • In a nonstick ovenproof skillet, melt the butter with the olive oil over medium heat.
  • Add the onions, garlic, broccoli, and cauliflower. Cook this mixture over medium heat, stirring with a heatproof spatula, until the vegetables are crisp tender. Then add 2 tablespoons water to the skillet, cover, and steam for 2 minutes longer. The vegetables should be tender t this point.
  • Then arrange the pasta on top of the vegetables.
  • Pour the eggs over all and sprinkle with the thyme, salt, and pepper.
  • Cook the frittata, lifting the edges to let uncooked egg flow underneath, and wiggling the spatula in the center of the frittata so the egg can flow under and cook , until the bottom is browned and the frittata is almost set. Shake the pan so the frittata doesn’t stick.
  • Preheat the broiler. Place the frittata under the broiler, about 6″ from the heat source, and broil for another 4 to 8 minutes or until the egg mixture is set. Remove the skillet from the oven.
  • Sprinkle the frittata with both kinds of cheese. Put it back under the broiler. Broil for 3 to 6 minutes longer, rotating the skillet so it cooks , until the cheese is melted and begins to brown. Cut the frittata into wedges and serve immediately.

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