Broccoli and Spirulina Frittata Recipe

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Broccoli and Spirulina Frittata Recipe

Broccoli and Spirulina Frittata Recipe

Serves: 4
Preparations time: 8 mins
Cooking time: 25 mins

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

Ingredients
  • 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)
Method
  • Pre-heat the oven to 200C (390F).
  • 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.
  • 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.
  • 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.
  • Put the frying pan back over a medium heat and add 1 tablespoon butter/coconut oil.
  • Pour the egg and broccoli mixture into the frying pan and cook for about 3 minutes.
  • Transfer the frying pan to the oven and bake until set for around 15 minutes.
  • Serve warm or store in the fridge for 2 days.