Description
Say goodbye to stubborn belly fat with this Nourishing Oatmeal and Broccoli Frittata! Packed with fiber-rich oats, protein-packed eggs, and metabolism-boosting broccoli, this light yet satisfying dish will keep you full and energized. Whether you need a quick breakfast, a healthy lunch, or a low-carb dinner, this frittata is the perfect weight-loss-friendly meal that doesn’t compromise on flavor!
Ingredients
Scale
- 300–400g broccoli – High in fiber and essential nutrients.
- Salt (to taste) – Enhances natural flavors.
- 110g oat flakes – Rich in soluble fiber, keeps you full longer.
- 2 eggs – Provides high-quality protein.
- 1 tablespoon sesame seeds – Adds crunch and healthy fats.
- 2 garlic cloves (minced) – Boosts digestion and immune health.
- Black pepper (to taste) – Aids digestion and metabolism.
- 100g mozzarella cheese (grated) – Adds creaminess and protein.
- 2 tablespoons olive oil – Heart-healthy fat for cooking.
- 1 onion (thinly sliced) – Caramelized sweetness for added flavor.
- 1 zucchini (sliced into thin rounds) – Adds a mild sweetness and crunch.
- Fresh parsley (for garnish) – A burst of freshness.
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish with olive oil.
- Prepare the broccoli: Trim into florets and blanch in lightly salted boiling water for 2-3 minutes. Drain and set aside.
- Make the oat mixture: In a bowl, mix ground oat flakes, beaten eggs, sesame seeds, minced garlic, salt, and black pepper until a thick batter forms.
- Sauté the vegetables:
- Heat olive oil in a skillet over medium heat.
- Add onion and sauté for 5 minutes until golden brown.
- Stir in zucchini and cook for another 2-3 minutes.
- Combine the ingredients: Add broccoli to the skillet and mix with the onions and zucchini.
- Pour the oat mixture over the vegetables, ensuring even distribution.
- Top with mozzarella cheese for a creamy, cheesy finish.
- Bake the frittata in the oven for 15-20 minutes until the eggs are set and the cheese is golden brown.
- Garnish with fresh parsley, slice, and serve warm!
Notes
- For extra protein, add shredded chicken or tofu.
- Want a dairy-free version? Use nutritional yeast instead of cheese.
- Swap oats for quinoa or almond flour for a grain-free option.
- Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Best served warm, but also great as a cold meal prep option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean