Pregnancy Friendly 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
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the frittata
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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