Fructose Free Roasted Broccoli Herb Frittata
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Learn more →Ingredients
4 servings
For the roasted broccoli
- 2 cups broccoli florets, cut into small bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that 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
- 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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