Breakfast Frittata: 859 calories 

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Servings: 4

Nutritional Facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

  • Per serving: 215 calories
  • Total Carbs: 18g
  • Per Serving: 4.5g
  • Total Fats:58.6g
  • Per Serving: 14.65g
  • Total Proteins: 61.3g 
  • Per Serving: 15.325g 


  • 1 teaspoon Olive Oil (40 cals, 4.5g fat)
  • 50g sliced broccoli florets (18 cals, 2.9g carbs, 1,8g protein)
  • 1 diced red bell pepper (optional) (51 cals, 9.9g carbs, 0.5g fat, 1.6g protein)
  • 40g sliced button mushroom (optional) (10 cals, 1.8g carbs, 0.6g protein)
  • 13g of diced red onion (5 cals, 1,2g carbs, 0.1g protein)
  • 6 eggs (429 cals, 2.2g carbs, 28.5g fat, 37.7g protein)
  • 78g shredded cheddar cheese (optional) (306 cals, 25.1g fat, 19.5g protein)
  • Salt and pepper to taste
  • Cilantro for garnish 9 (optional)


  1. Preheat the oven to 200c. Heat the oil in a pan over medium-high heat.
  2. Add the red onion to the pan and cool, stirring occasionally until onion has softened.
  3. Add the red pepper and/or button mushrooms until soft.
  4. Add the broccoli to the pan along with 1 tablespoon of water, stirring occasionally until broccoli is tender. 
  5. Season the vegetables to taste with salt and pepper.
  6. Remove vegetables from the pan.
  7. In a bowl whisk together the eggs, season to taste with salt and pepper.
  8. Add the vegetables and cheese to the egg mixture and stir.
  9. Pour the egg mixture into the pan and place it in the oven.
  10. Bake for 15 minutes or until center is set. Garnish with cilantro and serve.



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