Weekend Brunch: Broccoli and Feta Frittata


When I enjoy a heavier breakfast, I like to make sure that I apply food combining principles so that whatever I consume will digest well in my stomach and be easier on my system, preventing bloating and indigestion. This recipe is protein based, so I stuck with eggs, cheese and vegetables, avoiding starches altogether. Additionally, the sheep feta cheese is easier to digest than any cow milk alternative. The resulting frittata is delicious, filling, and nothing that will weigh you down for the remainder of the day. Enjoy this broccoli and sheep feta frittata!

They hold the sun and glow from the inside out:

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid, arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Broccoli: is packed with potassium, magnesium and calcium, which help regulate blood pressure, contains the recommended daily allowance of vitamin C, fights cancer, contributes to bone health with its vitamin K and calcium content, protects against sun damage, boosts the immune system with its beta-carotene, zinc and selenium, is high in fiber, promotes weight loss, improves vision, and prevents heart disease.

Broccoli and Sheep Feta Cheese Frittata

Serves 6-8


  • 1 1/2 cups broccoli florets, roughly chopped
  • 1 small red bell pepper, finely chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 7 large eggs
  • Handful of fresh dill, finely chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • ½ cup grated crumbed sheep feta cheese
  • 1 tablespoon butter


Preheat the oven to 400 degrees Fahrenheit.


Melt the butter in a pan over medium heat. Add the broccoli florets and red bell pepper. Cook for 4-5 minutes, or until softened.  minutes. Add garlic, saute for another minute, during which time you prepare the egg mixture.


In a large bowl, whisk together the dill, eggs, feta cheese, salt and pepper.


Use a spatula to spread the broccoli mixture evenly across the bottom of the pan it is cooking in. Pour the egg mixture atop the broccoli so that the broccoli is covered. Keep the saucepan over medium heat until the egg begins to cook around the edges and bubbles at the center. Remove from the heat and place in a preheated over for 12-15 minutes, or until the eggs are completely cooked through and the top slightly browned.


Remove from pan and cut in wedges to serve.



Coffee necessary.


Bon Appetit!

xo Aylin

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  • Kirk

    The color of that frittata is perfect. I am going to make that tomorrow morning! Eggs were a big part of my mother’s southern Italian cooking. I’m glad to see you included them among your Italian dishes.

    • http://www.glowkitchen.com Aylin

      Thanks! Let me know how it turns out :)