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Mar 16 / JW

Spinach & Broccoli Frittata


I should have called this one ‘whatever’s in the fridge’ frittata, because that’s what it really is. I find that the frittata is my go to, clean out the fridge and make a meal from it, meal. I put bits and pieces of whatever I find in there and no matter what, it’s always good. As long as you have the method down, the combinations are endless.

First sauté the onion in olive oil (and/or butter), until translucent. While this is happening, if the veggies I’m using are raw, I just microwave them until just cooked to save time. Then throw them in with the onion and make sure to season everything accordingly (read: add salt and pepper here). Then crack the eggs into a separate bowl and stir just to break them up a bit. Season the eggs. Make sure they mostly cover the rest of the ingredients; if not just add another egg. At this point turn your oven on to 180°C

Note: If you are wondering what that white stuff is, I think I actually put some leftover mashed potatos in here, but you don’t have to do that. Unless you really want to.

Everything should be spread pretty evenly around and in one nice layer. Now sprinkle the cheese on top. I usually use a little parmesan, and a little mozzarella, but use whatever you like, or be a rebel and use no cheese.

Cook for a minute or two, just so the bottom is starting to set, then pop in the oven for about 15 minutes or until the top is golden brown. Slice into sections and serve with a good old green salad. Yum.

Greeny Goodness!

Here’s the Recipe:

Spinach & Broccoli Frittata

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 8 slices


  • 4 Eggs
  • 3/4 Cup Chopped Broccoli
  • 1/2 Box Frozen Spinach
  • 1/2 Brown Onion
  • 1 Spring Onion, sliced
  • 3/4 Cup Your Favourite Cheese
  • 3 Tbl Olive Oil/Butter

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