Asparagus and Broccoli Frittata

A Few Words…

I love leftovers, especially roasted or grilled vegetables! You can do so much with them – add them to sauces, stir fry’s, omelettes, endless possibilities.

I decided to make a frittata with leftover grilled asparagus and grilled broccoli. So delicious and makes a great meal whether it’s for breakfast, lunch, brunch or dinner!

Here’s another great recipe for a Tomato, Onion and Broccoli Frittata that you can check out too!

Asparagus and Broccoli Frittata



Print This Recipe Print This Recipe

4-6 Servings

Ingredients:

  • A handful of grilled or oven roasted asparagus - I used leftover grilled asparagus from the bbq that I marinated with a drizzle of olive oil and some garlic seasonings
  • 1 cup or more of grilled or roasted broccoli - I used leftover grilled broccoli from the bbq that I marinated with a drizzle of olive oil and some garlic seasonings
  • 1 tsp. olive oil
  • A handful of fresh herbs - I used basil and parsley
  • 8 eggs - I used 4 whole eggs and 4 egg whites
  • Salt and pepper, to taste
  • 1 cup low fat shredded mozzarella cheese

Directions:
Preheat oven to 350°F. Lightly oil the bottom of a round baking dish with olive oil. Coarsely chop the roasted asparagus and broccoli and place on the bottom of the pan. Chop the fresh herbs and place on top of the vegetables.

In small bowl whisk together the eggs, salt and pepper. Pour the egg mixture over the veggies, it should cover the vegetables. Sprinkle the shredded cheese on top.

Bake in the oven for 40-45 minutes, until golden on top.