Chen Ben Asher – Functional Nutrition – Broccoli-Leek-Basil Frittata (Gluten and Dairy Free)


  • 2 cups of organic, fresh, broccoli, chopped (frozen is an option)
  • 1 cups of organic, fresh, leek, chopped
  • 1 large organic, fresh onion, chopped
  • 3 tablespoons grapeseed oil
  • 2 eggs
  • 1 tablespoon almond flour
  • A handful of natural, fresh basil leaves, chopped (about ½ cup)
  • Salt, ground black pepper



  • Cook the broccoli for about 15 minutes in boiling water with a little salt, until softened. Drain and transfer to a bowl. Chop coarse.
  • Heat 2 tablespoons of grapeseed oil and fry the chopped onions and leek until golden brown. Add to the broccoli in the bowl.
  • Add the rest of the ingredients and stir well.
  • Heat the grapeseed oil in a medium-heavy pan.
  • Pour the pie mixture into a pan and tighten well. Fry for 5 minutes on high heat, transfer to low heat and fry for another 5-7 minutes.
  • Turn the broccoli pie on a plate and slide it back into the skillet, so that the side facing up now faces down. Fry the other side the same way.

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