Broccoli Rotini & Cheese Frittata

July 27, 2016
0 Reviews
Serves 6 People
Ovenproof Skillet
Prep time
Cook Time

Broccoli Rotini & Cheese Frittata-022

This easy vegetarian frittata tastes great served warm or at room temperature.

Tip: You can substitute broccoli florets for asparagus if desired.


  • 1 pkg (11.4 oz/323 g)
    Broccoli Rotini & Cheese
  • 1 Teaspoon
    Olive Oil
  • 1 1/2 Cup
    Chopped Asparagus
  • 8
  • 1/4 Cup
    18% Light Cream
  • 1 Pinch
  • 1 Pinch
    Finely Ground Pepper
  • 2 Tablespoons
    Chopped Fresh Chives
  • 2 Tablespoons
    Chopped Fresh Parsley


  1. Preheat oven to 350°F.

  2. Cook rotini according to package directions. Let cool completely and set aside.

  3. Meanwhile, in 10-inch nonstick ovenproof skillet, heat oil over medium-high heat.

  4. Sauté asparagus for about 5 minutes or until tender-crisp.

  5. Whisk together eggs, cream, salt and pepper.

  6. Stir in half of the chives and parsley.

  7. Add to skillet along with reserved rotini, shaking pan to evenly distribute ingredients.

  8. Cook frittata, without stirring, for about 5 minutes or until edges begin to set.

  9. Transfer skillet to oven. Bake for 20 to 25 minutes or until puffed and golden brown.

  10. Let stand for 15 minutes.

  11. Just before serving, sprinkle with remaining chives and parsley.

Nutrition: Per Serving: Calories 350, Fat 15g, Cholesterol 265mg, Sodium 660mg, Carbohydrate 34g, Fiber 5g, Sugars 4g, Protein 20g


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