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Broccoli Cheddar Shamrock Frittata

We’re heading into St. Patrick’s Day week with all the green produce you need to get in the spirit! From green apples to zucchini and everything in-between, this week’s haul is chock-full of any shade of green you can imagine.

Use cabbage to accompany a traditional corned beef roast, roast the asparagus and Brussels sprouts for an easy green side dish, or toss together a rainbow-inspired fruit salad with the berries, cantaloupe, pineapple, and grapes. If you received a green bell pepper, slice it from the bottom to make shamrocks to adorn pizza, salads, or frittatas, like the one we’re featuring here!

This Broccoli Cheddar Shamrock frittata is perfect for a festive weekend brunch or breakfast-for-dinner. Serve it alongside all the green things, like roasted or sautéed asparagus or zucchini, sliced avocado, and green grapes. If you try it, we’d love to know! Be sure to snap a pic, post it to social and tag us @realfoodremedyrx so we can share it to inspire our community!

Broccoli Cheddar Shamrock Frittata

Active time: 20 Min.

Total time: 30 Min.

Servings: 4-6


1-2 green onions

1 small head broccoli

1 green bell pepper

8 large eggs

½ cup milk

1 teaspoon Dijon mustard

½ plus ⅛ teaspoon kosher salt, divided

¼ teaspoon black pepper

1 cup shredded sharp cheddar cheese

1 tablespoon avocado oil or light olive oil


Preheat oven to 425 degrees.

Thinly slice the green onions; separate the dark green from the light green parts. Cut the broccoli into bite-size florets. Slice the green bell pepper starting from the bottom (½-inch thick) for the “shamrocks”. You’ll need 3 to 4 slices.

In a large bowl, whisk together the eggs, milk, mustard, ½ teaspoon salt, and black pepper. Stir in the cheddar cheese and sliced green onions (dark green parts only); set aside.

In a large 10-12 inch oven-safe skillet or cast iron pan, heat the oil over medium heat. Add the white green onion and sauté for 1 minute. Stir in the broccoli florets and sauté for 2 minutes more, stirring often. Add 3 to 4 tablespoons water to the pan and cover. Steam the broccoli for 2 minutes, or until it’s crisp-tender and bright green. Allow all the water to evaporate from the pan. Season broccoli with remaining ⅛ teaspoon salt and black pepper to taste.

Pour the eggs over the broccoli, using a wooden spoon if necessary to move vegetables in an even layer. Top with the bell pepper slices (don’t completely submerge in the eggs).

Once the eggs begin to set around the edge, 1 to 2 minutes, transfer pan to the oven to bake until set in the middle, 8 to 10 minutes. Allow to cool in pan for 5 minutes before cutting.

By Carolyn Hodges, MS, RDN, LD


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