7. Broccoli frittata
You will need:
1 cup broccoli florets (chopped)
½ cup onions (chopped)
½ cup cherry tomatoes (chopped)
½ cup parmesan cheese (grated) (optional)
2 eggs
1 garlic clove (thinly sliced)
2 tbsp olive oil
1 tbsp herbs mix
Salt and black pepper powder, to taste
How to:
Preheat the oven to 350°F (176.6°C).
Heat a tablespoon of olive oil in the skillet and saute onion and garlic over medium heat for 30 seconds.
Add broccoli, cherry tomatoes, herbs mix, salt, and pepper and cook the ingredients for two to three minutes.
Whisk the eggs in a mixing bowl and stir in the broccoli mixture to the beaten eggs.
Return the skillet to the heat and pour the remaining oil in it. Pour in the egg and broccoli mixture and cook over low heat for three minutes.
Turn off the heat and transfer the broccoli and egg frittata into two ramekins. Sprinkle cheese (if using) and bake for about 12 minutes.
Take out the frittata from the oven and place it on a plate. Serve right away.
8. Broccoli and eggplant bruschetta
You will need:
3-4 slices of garlic bread
1 cup baby eggplant slices (grilled, with skin)
½ cup broccoli florets (chopped)
½ cup feta cheese (crumbled)
1 onion (chopped)
1 tomato (chopped)
2 garlic cloves (minced)
1 tbsp red chili powder
2 tbsp unsalted butter
1 tbsp sesame oil
Salt, to taste
How to:
Heat sesame oil in an iron skillet and saute minced garlic in it for over five seconds.
Add onion and tomato and cook them for five minutes.
Add eggplant slices, broccoli, and mix well. Season with salt and red chili powder, and simmer the mixture for two minutes.
Meanwhile, toast the garlic bread with butter and place them on the serving plate.
Spread the cheese on the toasted bread slices and top it with eggplant and broccoli mixture. Serve immediately as a quick snack to your child/teen.
Add more veggies, nuts, seeds, and other ingredients of your choice to make the recipe healthier.
