Broccoli, Onion, Olive & Manchego Cheese Frittata

Course Breakfast, Lunch/Dinners
Servings 4


  • 2 whole eggs, beaten and seasoned
  • 4 egg whites, beaten and seasoned
  • 2 cups (60g/2.1 oz.) brocolli florets
  • 60g (2.1 oz.) manchego cheese- cut in slices
  • 1/2 red onion, thinly sliced into rings
  • 1 clove garlic, finely chopped
  • 3 tbsp. (45 ml/1.5 fl. oz.) extra virgin coconut oil
  • 1/2 cup of green olives
  • 1 sprig oregano, stems removed and finely chopped (option: rosemary or thyme)

Dressed Kale Salad

  • 1 cupped hand of kale leaves- torn
  • 1/2 cup of diced plum tomatoes
  • 1 tsp shaved almonds
  • Dressing: 1 part olive oil, 2 parts lemon juice, 1 tsp honey, 1 tsp wholegrain mustard.


  • Preheat the oven to 190ºC (375ºF).
  • Meanwhile, add 2 tablespoons of oil to a frying pan and place over medium heat.
  • Once the oil is hot add the red onion rings and cook for a few minutes until they start to brown.
  • Add the garlic and cook for another minute.
  • Chop or crumble the broccoli florets until small , add to the sauce pan and cook until the broccoli begins to soften and goes bright green.
  • Season with salt and pepper and then remove from heat.
  • Place another frying pan over low to medium heat.
  • Add some oil and heat up.
  • Whilst pan is heating up, whisk egg and egg whites in a bowl together with the olives. Set aside.
  • Add the onions, broccoli and garlic to the second sauté pan and then add the egg mixture. Cut 3/4 of cheese into slices and 1/4 grated.
  • Cook the frittata on the stove top for a few minutes, or until it starts to set.
  • Whilst the frittata is cooking, mix your kale salad in a bowl.
  • Once the frittata begin to set, sprinkle the cheese and ground black pepper on top.
  • Place the pan into the oven and let cook until the centre of the frittata is firm.
  • Remove the frittata from the oven and place on a chopping board.
  • Make your salad dressing. Put all ingredients in an empty jam jar. 1 finger of oil, 2 fingers of lemon juice and your honey, mustard and seasoning. Put on lid and shake! Will make 3-4 servings
  • Let cool and then slice up and serve with the dressed kale salad.


Place the remaining 2 serves in the freezer.
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Keyword Meat Eaters & Vegetarian

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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