Go Back Email Link
+ servings

Personal Broccoli Parm Frittata

Author - Serena Wolf
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: 1 personal-size frittata


  • teaspoons extra-virgin olive oil
  • 1 cup finely chopped broccoli florets
  • Salt
  • Crushed red pepper
  • 1 cup baby spinach baby kale or arugula is also great
  • 2 large eggs beaten
  • 1/3 cup marinara sauce I like Rao’s.
  • 2 tablespoons shredded part-skim mozzarella
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons whole-wheat panko bread crumbs optional


  • I like to start by toasting the optional bread crumbs. Some may consider this an unnecessary step, but I believe in the little things. Just add the bread crumbs to a small (5-inch) nonstick skillet. Warm over medium heat, shaking the pan occasionally, until they darken a few shades in color. Transfer to a small bowl and briefly set aside.
  • Return the skillet to a stove and add the olive oil. When hot, add the broccoli and a pinch of salt and crushed red pepper and cook for about 3 minutes until bright green and crisp-tender. (I like to brown my broccoli a little bit, but you do you.) Add the spinach and cook for about a minute just until wilted.
  • Pre-heat the broiler.
  • Pour in the eggs and reduce the heat to low. Cook for 2-3 minutes just until the eggs are beginning to set.
  • Place the skillet under the broiler until the eggs are set. (This should take about 1 to 2 minutes depending on the strength of your broiler.)
  • Spread the tomato sauce on top of the frittata. Sprinkle with the mozzarella and Parmesan and top with the bread crumbs (if using). Place the skillet back under the broiler for a minute or so until the cheese is melted and bubbling.
  • Loosen the frittata with a spatula and slide it onto a plate. Serve warm. If you have a little fresh basil on hand, by all means, use it.