Broccoli, Tomato and Feta Fritatta

Happy Halloween, and good morning! This breakfast turned out so colorful and tasty, we wanted to share it with you. Easy, fresh, healthy, filling and tastes delicious, follow this recipe and welcome to a really good morning:

Serves 2
Preheat oven to 350 degrees
4 eggs
pinch of salt
1 tablespoon fat free milk
1/2 cup chopped broccoli
8 cherry tomatoes, halved
2 ounce crumbled Feta cheese
1 teaspoon unsalted butter
Beat eggs, salt and milk together. In an oven safe skillet, melt the butter over medium heat on the stove top. Add in the broccoli to soften and coat. Pour the eggs in the pan and cook until the eggs just start to firm up, pushing the eggs back and forth with a spatula. Spread evenly over the pan, and take off the flame. Top with tomatoes and Feta, then put it in the oven for 10 minutes until the eggs are completely set, but not browned. Divide on two plates and serve warm, with toast and coffee.

One thought on “Broccoli, Tomato and Feta Fritatta

  1. This looks good, guys! I made a sweet plantain omelette with black beans on the side and the sweetness of the plantains with the salt and peppered eggs was great. Sounds crazy but it took me back to Puerto Rico and Miami (Cuban Black Beans)

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