Fructose Free Roasted Broccoli Herb Frittata

Total time55 min

Prep time15 min

Cook time35 min

Fructose Free Roasted Broccoli Herb Frittata

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Ingredients

4 servings

For the roasted broccoli

2 cups broccoli florets, cut into small bite-sized pieces
Ingredient note
Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt
¼ tsp black pepper

For the frittata

8 large eggs
¼ cup water
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
3 scallions (green tops only), thinly sliced
2 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves
3 oz fresh mozzarella, torn into small pieces

Instructions

1
Preheat the oven to 425°F (220°C). Toss the broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet, spreading them in a single layer.
2
Roast the broccoli on the upper rack for 18–20 minutes, until the edges are deeply browned and the stems are tender when pierced with a fork. Remove from the oven and reduce the oven temperature to 375°F (190°C).

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