Makes 4 Servings
Total Prep Time: 30 minutes
Ingredients
8 pastured eggs, lightly beaten
sea salt and black pepper
1 tablespoon (15 ml) olive oil
½ cup grated carrot
½ cup broccoli, chopped finely
½ cup tomatoes, diced
A small bunch of fresh herbs (basil or parsley or dill), finely chopped
Directions
Preheat oven to 350°F/180°C.
Season eggs with salt and pepper. Heat oil in an ovenproof pan over medium heat and add carrots and broccoli. Fry vegetables until they start to turn golden, then add in tomatoes and herbs, mix well. Spread out the vegetables evenly and pour in the egg mixture. Lower the heat and leave to cook until the eggs start to set around the edges. Transfer to oven and cook for 8-10 minutes. Do not overcook eggs. Remove from oven and serve warm.
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Frittata of carrot, broccoli, and tomatoes is a rainbow-veg egg bake that works for breakfast, lunch, or a picnic dinner. Grated carrot and finely chopped broccoli fry to golden before the tomatoes and herbs join, then beaten eggs set around the edges and finish under oven heat. Serve it warm in wedges and watch it vanish.
Pro Tips
- Chop the broccoli very finely so it cooks through in the short stovetop time. Larger florets stay crunchy in the finished frittata.
- Fry the vegetables until they just turn golden before adding the tomatoes. That browning is the flavor foundation of the whole dish.
- Pour the eggs over evenly spread vegetables and lower the heat immediately. A gentle stovetop set before the oven keeps the bottom from burning.
- Pull the frittata the moment the center is just set. Eggs keep cooking in the residual heat, and an overbaked frittata turns rubbery and dry.
Frequently Asked Questions
Can I serve this frittata cold?
Yes, it is wonderful at room temperature or chilled, which makes it ideal for lunchboxes and picnics. Cut it into wedges and pack them straight from the pan.
What herbs work best?
Basil leans Italian, dill goes Scandi-fresh, and parsley is the everyday all-rounder. Use whatever bunch is freshest — the recipe is designed to flex.
Can I double this recipe?
Use a larger ovenproof skillet and add a few minutes in the oven. Keep the egg layer no thicker than about an inch so it cooks through evenly.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F/180°C.
- Season eggs with salt and pepper.
- Heat oil in an ovenproof pan over medium heat and add carrots and broccoli.
- Fry vegetables until they start to turn golden, then add in tomatoes and herbs, mix well.
- Spread out the vegetables evenly and pour in the egg mixture.
- Lower the heat and leave to cook until the eggs start to set around the edges.
- Transfer to oven and cook for 8-10 minutes.
- Do not overcook eggs.
- Remove from oven and serve warm.
