An oven-finished egg dish packed with broccoli and carrot, served with fresh avocado slices.
ABy Annebala
Servings
4
8 piece eggs
1 piece broccoli
2 piece carrot
1 piece avocado
1 tbsp olive oil
0.75 tsp salt
0.5 tsp black pepper
Calories
786 kcal
Protein
13g
Carbs
79g
Fat
48g
Fiber
12g
Sugar
16g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 200C. Cut the broccoli into small florets and peel and grate the carrot. Crack the eggs into a bowl and whisk with the salt and black pepper until smooth.
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the broccoli and carrot and cook, stirring often, until the broccoli is bright green and the carrot has softened slightly, about 5 minutes.
1 tbsp olive oil
3. Pour the eggs into the skillet and gently stir once to distribute the vegetables evenly. Cook without stirring until the edges begin to set, about 2 minutes.
8 piece eggs
Bake
4. Transfer the skillet to the oven and bake until the frittata is puffed and just set in the center, 8 to 10 minutes. Rest for 5 minutes before slicing.
8 piece eggs,
1 piece broccoli,
2 piece carrot
Serve
5. Slice the avocado and serve it alongside the warm frittata.
1 piece avocado
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