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Broccoli Raab Frittata with Sun-Dried Tomatoes and Swiss Che – vegetarian recipe
Stav Kogan

Broccoli Raab Frittata with Sun-Dried Tomatoes and Swiss Cheese

An airy and fluffy frittata celebrating classic Italian-inspired flavors, balancing bitter broccoli raab with sweet red onion, savory sun-dried tomatoes, and nutty Swiss cheese. A healthy, one-pan meal ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings: 4 serving
Calories: 229
Ingredients Method Nutrition

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 (15 ml / 0.5 fl oz) 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
  • 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.

Method
 

  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.
  3. Add the onion, bell pepper (if using), sun-dried tomatoes, and rosemary, and sauté for 10 minutes until softened.
  4. Stir in the broccoli raab and garlic, and cook for 10 more minutes until tender.
  5. In a medium bowl, whisk together the egg whites, whole eggs, and ⅓ cup water until frothy.
  6. Stir in the shredded cheese.
  7. Pour the egg mixture over the vegetables.
  8. Cook for 2 minutes, using a spatula to gently pull the set edges toward the center, letting uncooked egg flow underneath.
  9. Once nearly set, place the skillet under the broiler for 2 minutes, or until puffed and golden.
  10. Let stand for 5 minutes before slicing into wedges.
  11. 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.

Nutrition

Calories: 229kcalCarbohydrates: 12gProtein: 17gFat: 13g

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