Country of Origin - Italy
Preparation Time20 minutes
Cooking Time30 minutes
Tags secondo


A tasty and healthy frittata that can be served as a second dish, an appetizer, and it is also great as a leftover.

Nutrition Facts
Per 238 g Serving Size
Amount Per Serving
222 kCal
Calories from Fat
% Daily Value*
Total Fat
13.2 g
Saturated Fat
3.2 g
235.2 mg
767.4 mg
Total Carbohydrates
12 g
Dietary Fiber
3 g
3 g
11 g
Vitamin A    3% Calcium    13%
Magnesium    10% Iron    5%
Vitamin C    175% Potassium    15%
Vitamin D    0% Folate    28%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Whole egg, raw 5
Broccoli 16 oz
Onions 1 onion

medium size

Parmesan cheese, grated 2 Tablespoons (1 fl oz)
Dried parsley 1 Tablespoons (1/2 fl oz)
Dried marjoram 1 Tablespoons (1/2 fl oz)
Olive oil 2 Tablespoons (1 fl oz)
Table salt 1 Teaspoons (1/4 fl oz)

Recommended Ingredients and Equipment

1 Prepare your ingredients. I got a bag of minced broccoli, but if you got fresh broccoli, mince them finely either by hand or with a food processor. If you are using fresh herbs, mince them finely too.
2 Finely slice the onion, then put it on a non-stick pan to cook on medium heat. The pan should be big enough to fit the hole frittata.
3 after a couple of minutes, when the onion looks translucent, add the minced broccoli. Let it cook for a few minutes, on medium heat, stirring occasionally. We want the broccoli to get a little softer. How long you cook them in this stage is up to you, if you like a soft texture in the frittata, cook them for a longer time, like 20 minutes, stirring occasionally. If you like a crunchy texture, cook them for a shorter time, like 10 minutes. Best way to figure it out is tasting.
4 While the broccoli cooks, break the eggs and beat them, then add the Parmesan cheese and the herbs.
5 Once the broccoli are cooked the way you prefer, turn the heat off, and pour the broccoli/onion mixture on the egg mixture, mixing it thoroughly. Add a teaspoon of salt, and pepper to taste.
6 Now, add a tablespoon of olive oil to the pan and set it to low heat. We don't want the frittata to stick! Pour the mixture on the pan - it's going to be fairly thick - and flatten it with a spatula or spoon. To make a beautiful frittata, give it a shape on the borders like shown in the picture.
7 Cook about 5-10 minutes then carefully flip it using a plate and cook for another 5-10 minutes (it depends on the size of your frittata). Generally, you should flip it when the top is not runny anymore. If your frittata is big, you could also finish it in the oven, if your pan is oven-safe.
8 When both sides have been cooked, transfer to a plate and serve.