Roasted broccoli frittata14

Posted on March 16, 2012 by ChristieDinner Time, Gluten Free, Vegetarian

Never tried roasting broccoli before? Then today is the day!

You will be amazed at how much flavour and texture roasting it creates – there are little crispy browned bits and tender green bits – it’s so much nicer than you think it’s going to be.


After the florets got a good roasting I threw them into heavy-based, ovenproof frying pan with some boiled potatoes and poured over an egg, milk and mustard mixture.

A few minutes on the stove to cook the bottom layer and then a nice warm burst in the oven to puff it up and it was ready to devour.

This frittata is excellent served warm, at room temperature or even cold so it is perfect for a picnic or to pack into lunch boxes (for kids or parents!).

In the mood for more broccoli recipes? Check out my broccoli, blue cheese and chargrilled pear soup and chilli beef and broccoli stir fry recipes.

Have you tried roasting broccoli?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit

Roasted broccoli frittata

serves 4

  • 500g waxy potatoes* (about 2 medium)
  • 400g broccoli (1 small head, including the stem)
  • 2 tablespoons olive oil
  • 6 large eggs
  • 3/4 cup (175ml) milk (I used Vitasoy Original soy milk)
  • 1 tablespoon Dijon mustard
  • pinch of oregano
  • salt and pepper

1. Preheat the oven to 200C. Peel and chop the potatoes into 3cm chunks. Place in a saucepan and cover with cold water. Boil until fork tender but still keep their shape, about 10 minutes. Drain well and set aside.

2. Meanwhile, chop the broccoli into small florets and the stem into matchsticks. Place on a roasting tray and drizzle with olive oil. Toss gently to coat and roast for 15-20 minutes until tender and browned in parts. Remove from the oven, but leave the oven turned on.

3. Crack the eggs into a large bowl. Add the soy milk, mustard, oregano, salt and pepper and whisk until well combined. Set aside.

4. Place the potatoes and broccoli into a 28cm non-stick, oven-proof frying pan/skillet and place over high heat. Pour the egg mixture over the vegetables and stir for 30 seconds to evenly distribute the vegetables. Shake the pan to settle everything.

5. Cook for 3-4 minutes, without stirring, until there is a layer of cooked egg on the bottom and a layer of runny egg on top. Place the pan into the oven and bake for 15 minutes until puffed up and cooked all the way through. Allow to cool slightly before slicing and serving warm. It is also good at room temperature.

*Some waxy potato varieties include: desiree, pink eye, kipfler or nadine.

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