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Broccolini, Red Pepper, and Roasted Garlic Frittata

Photo: Courtesy of Oxmoor House
Active time 35 mins
Total time 45 mins

Serves 4 (serving size: 2 wedges)

Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the Broccolini, if you like. Serve this colorful frittata with a simple green salad or oven-roasted potatoes.


  • 2 tablespoons canola oil
  • 11 to 12 garlic cloves
  • 6 large eggs, lightly beaten
  • 1/2 cup low-fat cottage cheese
  • 1 (8-oz.) bunch Broccolini
  • 1 medium red bell pepper, sliced into thin strips
  • 1/2 cup vertically sliced sweet onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 222
  • fat 15.1 g
  • satfat 3.2 g
  • monofat 7.3 g
  • polyfat 3.5 g
  • protein 15 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 282 mg
  • iron 2 mg
  • sodium 457 mg
  • calcium 128 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a small saucepan over medium-low. Add oil and garlic; cook, stirring occasionally and adjusting the heat as needed to keep garlic from browning too quickly, 25 to 30 minutes or until garlic is very soft. Drain oil into a small bowl; reserve oil. Place garlic cloves, eggs, and cottage cheese in a food processor; process until smooth. Transfer mixture to a medium bowl.

  2. Preheat broiler with oven rack 6 inches from heat. Trim Broccolini stems from tops; cut tops and stems into bite-size pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to pan; swirl to coat. Add Broccolini stems, bell pepper, and onion; cook, stirring often, 5 minutes or until vegetables are slightly tender. Add Broccolini tops; cook 5 to 6 minutes or until Broccolini is bright green and bell peppers are tender. Fold vegetable mixture, parsley, oregano, salt, and black pepper into egg mixture.

  3. Heat 1 1/2 teaspoons garlic oil in skillet over medium-high; swirl to coat. Pour egg mixture into skillet; cook 30 seconds. Reduce heat to medium-low; cook, without stirring, until eggs are partially cooked, about 4 minutes.

  4. Transfer skillet to oven; broil until eggs are set and top of frittata is lightly browned, about 5 minutes. Remove from oven; run a spatula around edges of frittata to loosen. Cut into 8 wedges. Serve immediately.

Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)