Roasted Broccoli-Cheese Fritatta

I started this and left it to the husband to watch while I went to the gym so this is not very picture heavy. Jeez I hurt from the gym. Anyhoo. This is fairly healthy and does not feature a kale salad which I am obsessed with at the moment but the husband is pretty meh on. I did a simple salad instead. It`s pretty healthy, gluten free and easy to put together. If you already have the rice cooked, it will speed up your time. I cooked extra rice to use in some stuffed mushrooms later this week.


What I used:

1 Small Bunch Broccolini

1 Head Brocoli

5 Cloves Garlic

Olive Oil

Crushed Red Pepper, Sea Salt, Pepper

6 Eggs

1.5 oz Cheese, I used a spanish goat that I needed to use up.

4 Sundried Tomatoes, not oil packed

About 1/2 a Leek, or 1/2 cup Chopped

1 Cup Cooked Brown Rice

Sea Salt, Pepper

Approx 1 tablespoon of grated parmigiano-reggiano cheese.

What I Did:

Trim the Broccoli and separate the florets into small pieces. Trim the ends and leaves off the broccolini. Put it all on a foil lined baking sheet along with the peeled garlic cloves. Sprinkle with sea salt, crushed red pepper and pepper. Drizzle with olive oil and stick in a 300 degree oven for 20 minutes.


Cook the rice if you haven`t, season it with salt and pepper. I went to the gym at this point.

Timer is up on the broccoli, stir it and roast for another 15-20 minutes. Pull out.

Chop the sundried tomatoes into small pieces. Shred the cheese. Beat the eggs with sea salt, pepper and a splash of water. Mix in the rice, leeks, cheese, and sundried tomatoes.

Lube up an ovenproof pan with olive oil and lay down most of the broccoli. Don`t pack the broccoli in like a crust, just make a loose layer in the pan. Pour the egg mixture over the top and smooth out. Lay the remaining broccoli over the top and sprinkle with the parm.

Stick in a 350 degree oven for 30 minutes.

Make a simple salad.

Timer is up, check the fritatta. Mine is not done, put it back in for another 10 minutes or so until it is springy, but still moist.


Plate It.

Eat It.







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