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Photo for - Puffy Broccoli and Red Pepper Frittata

Puffy Broccoli and Red Pepper Frittata

Perfect for breakfast or brunch, this egg dish is a cross between a soufflé and an omelette, and is sure to please a crowd.

  • Yields: 6 servings
  • Preparation: 30 minutes



  1. Preheat oven to 400°F (200°C).
  2. Combine broccoli, red pepper and butter in a 13" x 9" (3 L) glass baking dish; toss to coat and spread in an even layer. Bake for 10 minutes or until broccoli is slightly tender.
  3. Meanwhile, in a bowl, using electric mixer, beat egg whites with salt until stiff peaks form; set aside. In separate bowl, beat egg yolks, cream, basil and pepper until blended. Fold in cheese and one-quarter of egg whites. Gently fold in remaining egg whites. Pour evenly over vegetables.
  4. Bake for about 20 minutes or until puffed, golden and the centre is set.
  • If desired, add 2 cups (125 mL) of crumbled cooked bacon, chopped smoked ham or prosciutto, or 4 cups (50 mL) of chopped smoked salmon with cheese.
Credit: Dairy Farmers of Canada