Broccoli Red Pepper Frittata Recipe

Hot roasted red peppers and pungent garlic are used in generous proportions to make a deeply flavored brocolli red pepper frittata. It’s an ideal breakfast dish and brocolli gets a unique new twist in the oven! True to its name, Brocolli red pepper frittata is a spicy dish and would surely tickles your tastebuds.




 Egg whites6
 Cooked broccoli florets3 Cup (48 tbs), drained
 Roasted red peppers7 Ounce, drained (1 Jar)
 Garlic1 Clove (5 gm), minced
 Minced scallions1⁄4 Cup (4 tbs)
 Black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 241 Calories from Fat 17

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.02 g0.11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1400.3 mg58.3%

Total Carbohydrates 22 g7.2%

Dietary Fiber 10.3 g41.2%

Sugars 8.4 g

Protein 32 g64.4%

Vitamin A 168.4% Vitamin C 206.8%

Calcium 4.4% Iron 4.9%

*Based on a 2000 Calorie diet


In a large bowl, beat the egg whites with an electric mixer for 1 minute, or until light and foamy.
Add the broccoli, red peppers, garlic and scallions; add salt and black pepper to taste.
Coat a 9" pie pan with no-stick spray.
Pour the egg mixture into the pan and bake at 350° for 25 minutes, or until the egg whites are set.
Remove and allow to rest for 5 minutes.
Loosen the edges with a spatula.
Cut into wedges and serve.