This is the kind of dish I can eat for breakfast, lunch or dinner. It’s quick, easy, and well-balanced, not to mention super tasty and satisfying. Fortunately, it’s also a winner with hubs and the 3 chicklets, who always say it reminds them of pizza!
I love to make frittata as part of my meal prep. One frittata feeds my family of five, so I often do a double batch just to have leftovers. Cold frittata makes for a very yummy and portable lunch!
Here I have used nutritional yeast along with vegan mozzarella and vegan Parmesan for a great dairy-free cheesy, umami flavour. Substitute dairy cheese if preferred.
Ingredients for 4 to 6 servings:
10 pasture-raised eggs
2 Tbsp unsweetened almond or nut-free milk
2 Tbsp nutritional yeast (optional)
3/4 tsp pink Himalayan salt, divided
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
3 Tbsp avocado oil, divided
1 clove garlic, minced
3 cups broccoli florets, trimmed to 1 1/2 inches (3 to 4 cm)
1 plum tomato, thinly sliced crosswise
8 oz (226 grams) vegan mozzarella, thinly sliced (or substitute fresh dairy mozzarella)
1/2 cup vegan Parmesan (or substitute dairy Parmesan)
Preheat oven to 375 F.
In a large bowl, whisk together eggs, almond milk, nutritional yeast, 1/2 tsp salt, pepper, and red pepper flakes. Set aside.
Put 2 Tbsp oil in a 10-inch cast-iron skillet over medium-low heat. Add the garlic and sauté for 1 minute, stirring frequently to avoid burning.
Add the remaining 1 Tbsp of oil and the broccoli and continue to sauté for 5 to 7 minutes, stirring frequently, until broccoli starts to soften.
Spread broccoli in single layer and pour in egg mixture. Arrange mozzarella slices over the top. Continue to cook for 3 to 4 minutes, until the eggs start to set.
Lay tomato slices over the cheese and egg, and sprinkle with Parmesan and 1/4 tsp salt. Transfer skillet to the preheated oven and bake until cooked through, approximately 10 to 15 minutes. Allow to cool slightly, then slice and serve!
Broccoli, Tomato & Cheese Frittata can be stored in an airtight container in the fridge for up to 5 days and served cold or reheated as desired.