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Broccoli cheese frittata

Broccoli cheese frittata

Preparation time:
20 min
Difficulty level:

Nutritional values:

12 g
30 g
24 g


Olive oilOlive oil 1 Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Broccoli (fresh)Broccoli (fresh)½ (250 g)
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Chili powderChili powder 2 ½ g
Paprika powderPaprika powder 1 Pinch(s)
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 25 g


Step 1:
Remove broccoli florets from the stalk and wash them. Then cut into bite-sized pieces. Peel and finely dice the onion.
Step 2:
Heat a little olive oil in a frying pan over medium heat. Steam the broccoli (if fresh) together with the finely chopped onion for about 5 minutes with the lid closed.
Step 3:
Whisk eggs in a bowl. Add to the pan and allow to set for 1-2 minutes and then add the cheese.
Step 4:
Now put some chili and parsley on frittata. Season with salt and pepper and sprinkle in a little paprika powder . Allow to set for about 15 minutes over low heat until the top of the frittata is no longer flabby but firm and airy.

Macronutrient distribution:

The recipe Broccoli cheese frittata is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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