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Recipe Ingredients

  • 8 large eggs
  • 3/4 cup grated Broccoli Quinoa Frittata Gruyere or Swiss cheese (about 3 oz.), divided
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup coarsely chopped mixed fresh herbs, such as parsley, dill and chives, divided
  • 1 bag (10 oz.) Del Monte® Veggieful® Riced Broccoli Unseasoned
  • 4 Tbsp. olive oil, divided
  • 1 Tbsp. lemon juice
  • 6 cups spring mix or other salad green
  • 1 pinch salt and pepper

Recipe Directions

  1. Preheat oven to 400°F. Whisk together eggs, 1/2 cup Gruyere, Parmesan, 1/4 cup herbs, 1/2 tsp. salt and a pinch of pepper in a large bowl.
  2. Massage the bag of frozen riced vegetables gently to break up clusters. Heat 2 Tbsp. olive oil in an oven-safe 10-inch skillet. Add frozen riced vegetables; cook about 6 minutes, stirring occasionally, until hot. Pour egg mixture over the vegetables, stir once gently and remove from heat. Top with remaining 1/4 cup Gruyere and bake 12 to 14 minutes until the edges are firm and center is set but still slightly wobbly. Let cool in the skillet for 10 minutes.
  3. In a bowl, mix remaining 2 Tbsp. oil with lemon juice and pinches of salt and pepper. Add lettuce and remaining 1/4 cup herbs; toss to coat. Loosen the frittata from the pan by running a dull knife around the edges, then cut into wedges. Serve with salad on top.

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