Broccoli and Spinach Frittata

Simple. Quick. Delicious. If you don’t have much time to get a meal on the table, frittata is the answer. Just substitute for whatever veggies you’ve got and voila… your meal is served. 

This version is a tasty Broccoli and Spinach Frittata (with some sneaky pancetta added as well, for extra salty deliciousness)!

Broccoli and Spinach Frittata

Dee's Home Kitchen


  • 100 g pancetta diced into small chunks
  • 2 tbsp olive oil
  • 1 broccoli cut into small florets
  • 200 g spinach shredded (or other greens)
  • 1 clove garlic crushed
  • 6 eggs
  • 1 tbsp dijon mustard
  • Small bunch parsley finely chopped
  • 1 cup tasty cheese


  • Preheat oven to 180º celcius.
  • Add olive oil, pancetta and broccoli to a large oven-safe frypan. Turn cooktop on to medium heat and cook for approximately 10 minutes.
  • Add garlic and cook for 1 minute.
  • In a seperate bowl, whisk eggs along with mustard and parsley.
  • Add egg mixture to frypan. Allow to cook for two minutes.
  • Sprinkle with cheese and bake for approximately 20 minutes (until egg is cooked and cheese is golden). Turn on oven grill function for last 5 minutes fi necessary.


Note: Leave out pancetta for a vegetarian option.

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