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Broccoli Frittata with Broccoli Balsamic Salad

Broccoli Frittata with Broccoli Balsamic Salad

This frittata is stunning almost too pretty to eat; but let's not let it go to waste. Create a beautiful dish at your next brunch gathering with this Broccoli Frittata recipe. What's even better is that you get an amazing amount of nutrition in this little slice of pie. 

Chock full of sulforphane from the broccoli, this frittata provides powerful antioxidants that support detoxification with anti-cancer properties. We love sun-dried tomatoes because they are a great source of lycopene which is a disease fighting antioxidant. Additionally, they are perfect for the immune system, enhancing our vision and taking care of our skin. The parsley in this recipe also supports the much-needed natural detoxification process for the body. 

Enjoy this delightful dish and reap the many benefits it has to offer.

 

Recipe Serves 6

Cashew Cream (also a dairy substitute):

⅓ cup raw cashews

1 cup warm water

 

In a small bowl, soak the cashews in the water for a minimum of 1 hour. In a blender, combine the cashews and water to reach a creamy consistency similar to half and half. Set aside in the refrigerator.

 

White Balsamic Vinaigrette:

¼ cup white balsamic vinegar

1 tablespoon honey

½ tablespoon Dijon mustard

2 tablespoons water

¼ teaspoon sea salt

¼ cup plus 2 tablespoons grapeseed oil

 

In a small bowl, whisk all the ingredients until smooth. Set aside.

 

Balsamic Broccoli Salad:

1 broccoli stalk, trimmed and julienned (florets are for the frittata)

2 large carrots, peeled, trimmed and julienned

¼ cup chopped fresh parsley

¼ cup golden raisins

¼ cup White Balsamic Vinaigrette

 

In a large bowl, combine the broccoli, carrots, parsley, raisins and vinaigrette. Set aside in the refrigerator.

 

Tip:  To shorten the preparation time, purchase a bag of broccoli slaw in the produce section of the grocery store and then mix with parsley, raisins and White Balsamic Vinaigrette.

 

Broccoli Frittata:

6 large eggs

⅓ cup Cashew Cream (you can substitute whole fat milk)

1½ teaspoons grapeseed oil

1 small head of broccoli, florets only cut into small bite-sized pieces

¼ cup chopped sun-dried tomatoes

2 tablespoons sliced green onions or fresh chives

2 tablespoons chopped fresh parsley

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

 

Preheat the oven to 350℉.  Place an 8-inch ovenproof skillet (preferably a black cast iron one) in the oven to warm. In a small bowl, whisk the eggs and Cashew Cream. Add the broccoli, sun-dried tomatoes, green onions and parsley and stir to combine.  Set aside. 

 

Remove the heated skillet from the oven and add ½ teaspoon of grapeseed oil so the bottom and sides are evenly coated. Pour in the egg mixture, sprinkle with salt and pepper and place a lid on the pan.  Return to the oven, allow the pan to sit 1 minute and turn the temperature down to 300℉. Check on the frittata after 5 minutes to make sure the edges are not burning. If burning, turn the oven down to 250℉. Cook another 5-10 minutes until the eggs are no longer runny and completely set. Remove from the oven, allow to set a few minutes, then slice into serving pieces. 

 

Tip:  We use Saladmaster© cooking and baking pans since they can go from stove to oven and maintain their even cooking temperature. Cooking times will vary depending on the kind of ovenproof skillet you use.

For more recipes like this one, purchase our award-winning cookbook, Beautiful Living here.

 

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