Broccolini and goat cheese frittata

Total Time
32 min
10 min
20 min
Fritatta comes from the Italian word for fried, and it refers to an Italian omelette-style egg preparation that is pan-fried in olive oil or butter. A nonstick pan keeps the need for fat to a minimum in this healthy, flavorful frittata that we've loaded with vegetables, herbs and creamy goat cheese. When preparing broccoli, be sure to trim off and discard the calloused or woody base of the stem. You can peel the remaining stem with a vegetable peeler and cut it into small pieces to cook with the florets. Sprinkle the frittata wedges with chopped fresh basil or flat-leaf Italian parsley as a pretty garnish to serve.


Baby broccoli

½ bunch(es), trimmed of very thick stems, cut into 1-in. pieces

Fat free egg substitute

1½ cup(s)

Fresh marjoram

1 Tbsp, (or parsley) chopped

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

1 Tbsp


4 medium, thinly sliced

Plum tomato

2 medium, thinly sliced

Reduced fat soft goat cheese

½ cup(s), crumbled


  1. Put broccolini in steamer basket; set in saucepan over 1 inch of boiling water. Cover tightly and steam until crisp-tender, 4–5 minutes.
  2. Meanwhile, preheat broiler. Whisk together egg substitute, marjoram, salt, and pepper in medium bowl. Set aside.
  3. Heat oil in large ovenproof skillet over medium heat. Add scallions and cook, stirring frequently, until softened, about 2 minutes. Stir in broccolini. Pour egg mixture over vegetable mixture. Cook until eggs are almost set, 3–4 minutes.
  4. Arrange tomato slices in single layer on top of frittata and sprinkle with cheese. Place frittata under broiler and broil 5 inches from heat until center is set and cheese is gooey, about 3 minutes. Let stand 2 minutes before serving. Cut into 4 wedges.
  5. Serving size: 1 wedge