Broccoli and Spirulina frittata

Broccoli and Spirulina frittata

Serves 4       Preparations time  8 mins      Cooking time  25 mins

Good for a robust and healthy breakfast or a light lunch.


3 cups broccoli florets, chopped small

2 cups of sliced mushrooms

1 grated medium sized potato

6 eggs

2 tablespoons coconut oil

2 cloves minced garlic

1 red onion cut in half and thinly sliced

2 tbsp water

3 tbsp of fresh Spirulina

2 tbsp of flour

Pinch of salt

1 tsp of black pepper

1 tsp of dried oregano

1 cup grated cheese (use 2 tbsp nutritional yeast for a non-dairy option)


  1. Pre-heat the oven to 200C (390F).
  2. Add 1 tablespoon butter/coconut oil to an oven-proof frying pan/skillet and lightly brown the garlic and red onion until soft and translucent.
  3. Add in the broccoli, mushrooms and potato and fry for about 2 minutes. Stir in 4 tablespoons water, season with salt and pepper and cook over a moderate heat until the water is absorbed. Leave to cool.
  4. In a large bowl, beat the eggs with the fresh Spirulina, grated cheese, flour and oregano. Add the cooled broccoli from the frying pan and mix well.
  5. Put the frying pan back over a medium heat and add 1 tablespoon butter/coconut oil.
  6. Pour the egg and broccoli mixture into the frying pan and cook for about 3 minutes.
  7. Transfer the frying pan to the oven and bake until set for around 15 minutes.
  8. Serve warm or store in the fridge for 2 days.
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