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  • 1 French shallot, chopped

  • 1 cup chopped spinach

  • ½ cup of broccoli in small florets

  • 8 eggs

  • 1 C. oregano

  • ¼ cup freshly grated Parmesan

  • salt pepper

  • ½ zucchini in thin slices

  • 1 tomato, sliced



  1. In a bowl, beat the eggs with the oregano, Parmesan, pepper and salt. Reserve.

  2. In an ovenproof skillet, lightly brown the shallot, add the spinach and sauté.

  3. Pour in the egg mixture and add the broccoli. Cook for about 4 minutes over medium heat, stirring with a spatula from the edge to the center, until the egg mixture begins to brown.

  4. Garnish the top of the frittata with tomatoes and zucchini.

  5. Slide under the grill and let brown for 2 to 3 minutes.