Broccoli Frittata with Creamed Pesto Swirl

July 1, 2018

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2 tablespoons SGF Organic MCT Oil

½ onion, chopped

2 cloves garlic, minced

2 cups finely chopped broccoli florets

8 eggs

½ teaspoon turmeric

1 tablespoon nutritional yeast

1 teaspoon sea salt

½ cup Creamed Pesto

black pepper to taste

Nutrition Facts: per serving (1/4 Frittata): Fat 25g, Protein 15g, Carbohydrate 7g, Fiber 1g, Net Carbohydrate 6g


Preheat oven to 350F and set oven rack in the center. Heat MCT oil in an oven-safe cast iron pan over medium heat. Sauté onion for about 2-3 minutes until softened.  Lower heat, stir in garlic and cook until fragrant, about another minute. Add in broccoli, and a little water to loosen vegetable mixture and cook until fork-tender, about 3-5 minutes.  

With a fork, beat eggs, turmeric, nutritional yeast, salt and pepper in a large mixing bowl.  Swirl in the Creamed Pesto. Add the egg mixture over the vegetables and cook on low for a few minutes.  Finish cooking in the oven until eggs are firm and solid texture, about 20-25 minutes.

Remove from oven and allow to cool for about 5 minutes before slicing into four even pieces and serving.  Enjoy immediately at room temperature with a side salad dressed in your favorite SGF oil!

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