Broccoli raab frittata with sun-dried tomatoes and Swiss cheese turns one pan of greens and a carton of eggs into dinner in under 30 minutes. The raab's gentle bitterness against chewy sun-dried tomatoes and melted Swiss (or Gruyère) is a combination worth craving.
There’s something incredibly satisfying about a frittata. It’s the perfect answer for a quick weeknight dinner, a lazy weekend brunch, or even a sophisticated appetizer. This version is a celebration of classic Italian-inspired flavors, where the pleasant bitterness of broccoli raab is beautifully balanced by sweet red onion, savory sun-dried tomatoes, and nutty Swiss cheese. We’ve lightened it up with extra egg whites, creating a wonderfully airy and fluffy texture that’s both filling and healthy. It’s an elegant, one-pan meal that comes together in under 30 minutes!
Ingredients
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• 1 large red onion, chopped, about 2 cups (480 ml)
• 1 small orange bell pepper, chopped (optional)
• 1 tablespoon (15 ml / 0.5 fl oz) chopped oil-cured sun-dried tomatoes
• 1 tablespoon minced fresh rosemary
• 2 cups (480 ml) chopped broccoli raab
• 4 cloves garlic, minced, about 4 teaspoons (20 ml / 0.7 fl oz)
• 5 large egg whites
• 3 large whole eggs
• ¾ cup shredded Swiss or Gruyère cheese
• ⅓ cup water
Instructions
1. Position an oven rack 6 inches from the heat source and preheat the broiler. Lightly coat a 10-inch ovenproof skillet with cooking spray.
2. Heat the olive oil in the skillet over medium heat. Add the onion, bell pepper (if using), sun-dried tomatoes, and rosemary, and sauté for 10 minutes until softened. Stir in the broccoli raab and garlic, and cook for 10 more minutes until tender.
3. In a medium bowl, whisk together the egg whites, whole eggs, and ⅓ cup water until frothy. Stir in the shredded cheese.
4. Pour the egg mixture over the vegetables. Cook for 2 minutes, using a spatula to gently pull the set edges toward the center, letting uncooked egg flow underneath. Once nearly set, place the skillet under the broiler for 2 minutes, or until puffed and golden. Let stand for 5 minutes before slicing into wedges.
Nutritional Information
• Yield: 4 servings
• Calories: 229
• Protein: 17 g
• Total Fat: 13 g
• Saturated Fat: 5 g
• Carbohydrates: 12 g
• Cholesterol: 158 mg
• Sodium: 175 mg
• Fiber: 2 g
• Sugar: 4 g
• Notes: Gluten-Free
Pro Tips
• If broccoli raab is too bitter for your taste, blanch it in boiling salted water for 1-2 minutes and drain well before adding it to the skillet. This will mellow its flavor.
• A well-seasoned 10-inch cast-iron skillet is perfect for this recipe, as it distributes heat evenly and can go directly from the stovetop to under the broiler.
• Feel free to swap the Swiss or Gruyère with other good melting cheeses like fontina, provolone, or even a sharp white cheddar for a different flavor profile.
• Don’t over-broil the frittata. Pull it from the oven when the center is just set; it will continue to cook from residual heat as it rests.
FAQ
Q: Is this vegetarian frittata a good source of protein
A: Yes, absolutely. With 17 grams (0.6 oz / 17 g) of protein per serving, this frittata is an excellent protein source for a vegetarian diet. The protein comes primarily from the combination of whole eggs, egg whites, and Swiss cheese, making it a filling and satisfying meal.
Q: Can I make this frittata vegan
A: While this recipe’s texture relies on eggs and dairy, you can create a vegan-inspired version. Use a high-quality liquid vegan egg substitute in place of the eggs and your favorite shredded vegan cheese instead of Swiss. The cooking time and final texture will differ, so monitor it closely.
Q: What other vegetarian greens can I use instead of broccoli raab
A: If you find broccoli raab too bitter or can’t find it, several other greens work beautifully. Try substituting it with an equal amount of chopped kale (stems removed), Swiss chard, or spinach. Note that spinach will cook down much faster, so add it in the last few minutes of sautéing.
Q: How do I store and reheat leftover frittata
A: Leftover frittata is perfect for meal prep. Once cooled, store slices in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or reheated. To reheat, place a slice in the microwave for 30-60 seconds or in a toaster oven until just warmed through.
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Broccoli Raab Frittata with Sun-Dried Tomatoes and Swiss Cheese
Ingredients
Method
- Position an oven rack 6 inches from the heat source and preheat the broiler. Lightly coat a 10-inch ovenproof skillet with cooking spray.
- Heat the olive oil in the skillet over medium heat.
- Add the onion, bell pepper (if using), sun-dried tomatoes, and rosemary, and sauté for 10 minutes until softened.
- Stir in the broccoli raab and garlic, and cook for 10 more minutes until tender.
- In a medium bowl, whisk together the egg whites, whole eggs, and ⅓ cup water until frothy.
- Stir in the shredded cheese.
- Pour the egg mixture over the vegetables.
- Cook for 2 minutes, using a spatula to gently pull the set edges toward the center, letting uncooked egg flow underneath.
- Once nearly set, place the skillet under the broiler for 2 minutes, or until puffed and golden.
- Let stand for 5 minutes before slicing into wedges.
- Don't over-broil the frittata. Pull it from the oven when the center is just set; it will continue to cook from residual heat as it rests.
