Broccoli Raab Frittata Recipe | Vegetarian Times Skip to main content

Broccoli Raab Frittata

Classic Italian flavors are paired with broccoli raab in this satisfying frittata.



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1 Tbs. olive oil
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1 large red onion, chopped (2 cups)
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1 small orange bell pepper, chopped, optional
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1 Tbs. chopped oil-cured sun-dried tomatoes
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1 Tbs. minced fresh rosemary
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2 cups chopped broccoli raab
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4 cloves garlic, minced (4 tsp.)
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5 large egg whites
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3 large whole eggs
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¾ cup shredded Swiss or Gruyere cheese


1. Preheat broiler. Coat 10-inch ovenproof skillet with cooking spray.

2. Heat oil in skillet over medium heat. Add onion and bell pepper (if using), sun-dried tomatoes, and rosemary; sauté 10 minutes. Add broccoli raab and garlic, and cook 10 minutes more.

3. Whisk together egg whites, eggs, and 1/3 cup water in bowl. Stir in cheese.

4. Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface. When egg mixture has nearly set, place skillet under broiler 2 minutes, or until top is set and has puffed and browned slightly. Let stand 5 minutes, then run spatula around edges, and slice into wedges.

Nutrition Information: 

17 g
Total Fat: 
13 g
Saturated Fat: 
5 g
12 g
158 mg
175 mg
2 g
4 g
Serves 4

Comments on this Recipe

This is super flavorful!! (I added extra rosemary and dash of cayenne) Consistency is great and is worth making for your family/friends!!

Love this frittata! The sweet potatoes are a great addition

Would be excellent with mushrooms


I've tried it, and loved it! Laray Thompson

What is broccoli raab? I used broccoli and it was super. I love the recipes but lots of the stuff I cant get I live in the Eastern Cape South Africa