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Broccolini Fritatta

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When you don’t have enough zucchini to make slice but there’s broccolini… just another way to hide the greens they say they don’t like 😉

An easy, no fuss recipe that will remove all evidence of greens from the fridge!

The beauty of this is that it’s all formed in the jug of a food processor, but if your processor isn’t quite big enough to accommodate – that’s okay, process the broccolini and zucchini and continue to mix everything else in a bowl. It still comes out the same!


2 bunches broccolini
1 zucchini
5-6 large (preferably free range, but if you're using caged you may need 6) eggs
1 c GF self raising flour
1/2 c rice or almond milk unsweetened
Good pinch of dried chilli flakes
1 tsp sweet paprika
1 c spring onion (greens only) roughly sliced
Pinch of salt & pepper
1 large tomato
Cracked pepper


Roughly chop the zucchini and remove half the broccolini stalk.
Place into the jug of a processor and pulse until there are no chunks.
Add the spices (feel free to season with whatever else you like), flour and season well with salt and pepper.
Pulse briefly to combine flour and spices.
Add the milk and eggs and pulse again until everything is combined.
Line a square lamington tin with baking paper, lightly grease and then pour the mixture in.
Slice the tomato and place on the mixture, season with a sprinkle of cracked black pepper.
Bake for 35-40 minutes until cooked through. Allow to cool in the pan for 20 minutes before transferring to an airtight container.