35+ Healthy Italian Broccoli Recipes: Flavorful Dishes for Every Taste

Italian cuisine is known for its rich flavors and fresh ingredients, and when it comes to vegetables, broccoli is a beloved staple in many dishes.

With its versatility and nutritious benefits, Italian broccoli recipes are a perfect addition to your meal rotation.

Whether you’re looking for a side dish to complement your main course or a full meal packed with flavor, there’s no shortage of creative ways to prepare this green vegetable.

From pasta dishes to savory casseroles and even soups, the options are endless.

In this blog, we’ll explore over 35 Italian broccoli recipes that will inspire you to bring the taste of Italy to your kitchen!

35+ Healthy Italian Broccoli Recipes: Flavorful Dishes for Every Taste

Broccoli is more than just a healthy vegetable; it’s a key ingredient in Italian cooking that adds both flavor and nutrition to a wide range of dishes.

With over 35 delicious Italian broccoli recipes to choose from, you can easily elevate your meals with authentic, comforting flavors.

Whether you prefer your broccoli roasted, sautéed, or incorporated into a savory sauce, there’s a recipe here that will suit your taste.

So, next time you’re looking to add some greens to your menu, try one of these delightful Italian broccoli dishes, and enjoy the taste of Italy right at home!

Broccoli and Cheese Stuffed Chicken Breast

low-carb, keto-friendly recipe combines succulent chicken breasts with a creamy, cheesy broccoli filling. It’s not only delicious but also a complete meal with protein, healthy fats, and fiber-rich vegetables. Perfect for a satisfying lunch that fits your keto lifestyle!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup broccoli florets, steamed and chopped
• ½ cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 tablespoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into each chicken breast, being careful not to cut all the way through.
3. In a bowl, combine the steamed broccoli, cream cheese, shredded mozzarella, garlic powder, salt, and pepper. Mix well.
4. Stuff each chicken breast with the broccoli and cheese mixture, securing the opening with toothpicks.
5. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts on both sides for 2-3 minutes until golden brown.
6. Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes before serving.

This Broccoli and Cheese Stuffed Chicken Breast is a perfect keto lunch, offering a delicious combination of creamy filling and tender chicken. The flavors of garlic, cheese, and broccoli meld together wonderfully, making this a filling and nutritious dish. It’s a low-carb option that doesn’t compromise on taste, leaving you satisfied and energized for the rest of your day.

Italian Broccoli and Sausage Skillet

This one-pan Italian-inspired broccoli and sausage skillet is an ideal keto-friendly lunch. Packed with savory sausage, fresh broccoli, and a medley of Italian seasonings, it’s a low-carb, satisfying meal that’s ready in just 30 minutes. This dish is perfect for those on a keto or low-carb diet.

Ingredients:

• 2 Italian sausages, casing removed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up into small pieces until browned and cooked through, about 5-7 minutes.
2. Add the broccoli florets to the skillet, stirring to combine. Cook for 5 minutes, allowing the broccoli to soften.
3. Season the mixture with garlic powder, oregano, red pepper flakes, salt, and pepper. Stir well.
4. Continue to cook for an additional 5 minutes, or until the broccoli is tender and slightly crispy at the edges.
5. Sprinkle grated Parmesan cheese over the top and allow it to melt into the mixture.
6. Serve immediately.

This Italian Broccoli and Sausage Skillet is a fantastic low-carb lunch, bursting with rich flavors and textures. The savory sausage pairs perfectly with the slightly crispy, tender broccoli, and the Parmesan adds a creamy, salty finish. Quick to prepare and easy to clean up, this one-pan meal is a go-to for busy lunch hours while keeping you firmly on track with your keto diet.

Garlic Butter Broccoli with Lemon and Almonds

This flavorful garlic butter broccoli recipe is a perfect keto side dish or a light lunch. Tossed in a rich garlic butter sauce and topped with toasted almonds and a hint of lemon, this dish is both low-carb and nutrient-dense. The combination of flavors makes it a crowd-pleaser that will fit seamlessly into your keto meal plan.

Ingredients:

• 4 cups broccoli florets
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• ¼ cup sliced almonds, toasted
• Salt and pepper to taste

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes. Drain well and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the steamed broccoli to the skillet, tossing it in the garlic butter sauce. Cook for 2-3 minutes to heat the broccoli through.
4. Drizzle the lemon juice over the broccoli and toss again. Season with salt and pepper to taste.
5. Sprinkle the toasted almonds over the broccoli before serving.

This Garlic Butter Broccoli with Lemon and Almonds is a flavorful and simple keto-friendly recipe that’s perfect for a light lunch. The buttery richness is balanced by the bright lemony zing, while the toasted almonds add a delightful crunch. Not only is it a great addition to your keto meals, but it’s also quick to make, offering a satisfying and healthy option for any lunch break.

Broccoli and Avocado Salad with Lemon Dressing

This vibrant and refreshing Broccoli and Avocado Salad is a keto-friendly lunch packed with healthy fats, fiber, and a burst of flavors. The creamy avocado complements the crisp, slightly bitter broccoli, and the tangy lemon dressing adds the perfect balance. It’s a low-carb, nutrient-dense meal that’s both light and filling.

Ingredients:

• 3 cups broccoli florets, lightly steamed or blanched
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 2 tablespoons sunflower seeds or pumpkin seeds (optional)

Instructions:

1. Steam or blanch the broccoli florets for 2-3 minutes until bright green and slightly tender, then cool under cold running water.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine the steamed broccoli, diced avocado, and chopped parsley.
4. Pour the lemon dressing over the salad and toss gently to combine.
5. Sprinkle with sunflower seeds or pumpkin seeds for added texture (optional).
6. Serve immediately or refrigerate for 30 minutes for a chilled version.

This Broccoli and Avocado Salad with Lemon Dressing is a delightful, low-carb option for lunch, offering a variety of textures and flavors. The creamy avocado provides healthy fats while the broccoli adds a nutritious crunch. The zesty lemon dressing ties everything together, making this salad a perfect choice for anyone following a keto diet. It’s an easy-to-make dish that’s not only flavorful but also packed with essential nutrients to fuel your day.

Broccoli Pesto Zoodles (Zucchini Noodles)

Broccoli Pesto Zoodles offer a creative, low-carb twist on traditional pesto pasta. The vibrant green pesto made from broccoli, basil, and garlic, paired with zucchini noodles, makes for a satisfying keto-friendly lunch that’s high in nutrients, low in carbs, and full of fresh, bold flavors.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 cups broccoli florets, steamed
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. Steam the broccoli florets until tender, about 5 minutes. Allow them to cool slightly.
3. In a food processor, combine the steamed broccoli, basil, Parmesan cheese, nuts, garlic, and olive oil. Pulse until the mixture forms a smooth pesto sauce. Season with salt and pepper to taste.
4. In a large skillet, sauté the zucchini noodles in a little olive oil over medium heat for 2-3 minutes until just tender.
5. Add the broccoli pesto to the zoodles and toss to coat well.
6. Serve immediately, topped with extra Parmesan cheese if desired.

Broccoli Pesto Zoodles are a delicious and innovative keto lunch option, providing all the fresh flavors of traditional pesto pasta but without the carbs. The creamy, garlicky pesto made from broccoli is rich in vitamins and minerals, while the zucchini noodles give you that satisfying, pasta-like texture. This dish is quick, easy to prepare, and a great way to enjoy a healthy, low-carb lunch that’s both filling and flavorful.

Broccoli and Cauliflower Cheese Casserole

This Broccoli and Cauliflower Cheese Casserole is the ultimate comfort food for a keto lunch. The creamy cheese sauce, combined with the roasted broccoli and cauliflower, makes for a satisfying, low-carb dish. It’s rich, cheesy, and perfect for those craving a hearty meal while sticking to their keto goals.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 1/4 cup crushed pork rinds or almond flour for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli and cauliflower florets until tender, about 5-7 minutes. Drain well and set aside.
3. In a saucepan, melt butter over medium heat. Add the heavy cream and bring to a simmer.
4. Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, mustard powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
5. In a baking dish, combine the steamed broccoli and cauliflower. Pour the cheese sauce over the vegetables, stirring to combine.
6. Optional: Top with crushed pork rinds or almond flour for a crunchy topping.
7. Bake in the preheated oven for 20-25 minutes or until the casserole is golden and bubbly.
8. Let cool for a few minutes before serving.

This Broccoli and Cauliflower Cheese Casserole is the perfect comfort food for a keto lunch. The combination of roasted vegetables and a rich, creamy cheese sauce makes for a filling and satisfying meal. It’s ideal for meal prepping, and you can easily adjust the toppings to suit your preferences. Whether you’re looking for a cozy lunch or a hearty side dish, this casserole will keep you full without the carbs, making it a great choice for anyone following a keto lifestyle.

Broccoli and Shrimp Scampi

Broccoli and Shrimp Scampi is a fantastic keto-friendly lunch that combines succulent shrimp with crisp broccoli in a garlicky, buttery sauce. The dish is light yet satisfying, with the broccoli providing a healthy crunch and the shrimp delivering protein. It’s a delicious, low-carb option perfect for anyone on a keto diet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups broccoli florets
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup chicken broth
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Steam or blanch the broccoli florets until tender, about 4-5 minutes, and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they are pink and opaque.
4. Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and let it simmer for another 2 minutes.
5. Add the steamed broccoli to the skillet, tossing to coat in the garlic butter sauce.
6. Season with salt and pepper to taste and cook for an additional 2 minutes to allow the flavors to meld.
7. Garnish with fresh parsley before serving.

This Broccoli and Shrimp Scampi is a delicious, low-carb lunch option that brings together the best of seafood and vegetables. The buttery, garlicky sauce enhances the shrimp while the broccoli provides an extra layer of crunch and nutrition. It’s a quick and satisfying meal that fits perfectly into your keto diet, offering a boost of protein and healthy fats without any unnecessary carbs.

Broccoli and Bacon Frittata

A Broccoli and Bacon Frittata is the perfect low-carb, keto lunch that’s full of flavor and protein. The crispy bacon adds a savory crunch while the tender broccoli and eggs create a satisfying and filling dish. Ideal for meal prep, this frittata is quick to make and can be enjoyed warm or cold, making it versatile for busy days.

Ingredients:

• 4 large eggs
• 2 cups broccoli florets, steamed
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the steamed broccoli florets and sauté for 2-3 minutes until heated through.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
4. Stir the crumbled bacon and shredded cheddar cheese into the egg mixture.
5. Pour the egg mixture over the broccoli in the skillet, ensuring that the vegetables are evenly coated.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are set and golden on top.
7. Remove from the oven and let the frittata cool slightly before slicing and serving.
8. Garnish with fresh herbs if desired.

The Broccoli and Bacon Frittata is an excellent keto lunch option that’s not only quick to make but also incredibly versatile. It combines protein-packed eggs with the savory goodness of bacon and the nutritional benefits of broccoli. This dish is filling and can be enjoyed on the go or as part of a leisurely lunch. It’s the perfect way to get a hearty, low-carb meal that’s both satisfying and delicious.

Broccoli and Beef Stir-Fry

Broccoli and Beef Stir-Fry is a keto-friendly lunch that’s quick to prepare and full of flavor. The tender beef pairs perfectly with the crispy broccoli in a savory, umami-rich sauce. This low-carb stir-fry is packed with protein, fiber, and healthy fats, making it a filling and nutritious meal that won’t derail your keto goals.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, or until browned and cooked through. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the sesame oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the broccoli florets to the skillet, stir-frying for 4-5 minutes until they’re tender and slightly crispy.
4. Return the cooked beef to the skillet and pour in the soy sauce and rice vinegar. Stir everything together, coating the beef and broccoli in the sauce.
5. Season with salt, pepper, and chili flakes if desired.
6. Garnish with sesame seeds before serving.

Broccoli and Beef Stir-Fry is a fast, keto-friendly lunch option that’s both delicious and satisfying. The savory soy sauce and sesame oil provide rich flavor, while the beef adds a hearty protein boost. The broccoli offers a nutritious crunch, making this stir-fry the perfect low-carb dish. It’s easy to customize with your favorite seasonings, and its quick cooking time makes it ideal for busy days PT

broccoli and Chicken Alfredo Casserole

This Broccoli and Chicken Alfredo Casserole is a creamy, comforting dish that’s perfect for a keto lunch. The tender chicken and broccoli are enveloped in a rich, cheesy Alfredo sauce, making this casserole both hearty and low-carb. It’s an easy, one-dish meal that will satisfy your hunger while keeping you on track with your keto diet.

Ingredients:

• 2 cups cooked chicken breast, diced
• 3 cups broccoli florets, steamed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon dried thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
3. Add the heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer, then add the Parmesan and mozzarella cheeses, stirring until the cheese is melted and the sauce is smooth.
4. Season with garlic powder, salt, pepper, and dried thyme (if using).
5. In a large mixing bowl, combine the cooked chicken, steamed broccoli, and Alfredo sauce. Mix well.
6. Transfer the mixture to a baking dish and spread it evenly. Bake for 20-25 minutes or until the casserole is golden and bubbly.
7. Let the casserole cool for a few minutes before serving.

Broccoli and Chicken Alfredo Casserole is a rich and satisfying low-carb lunch option that’s full of flavor. The creamy Alfredo sauce perfectly complements the tender chicken and broccoli, while the mozzarella and Parmesan create a delicious, cheesy crust. This dish is perfect for meal prep and can be enjoyed as a filling lunch or dinner that supports your keto goals without sacrificing taste.

Broccoli and Tuna Salad

Broccoli and Tuna Salad is a quick, nutritious, and keto-friendly lunch that combines protein-packed tuna with fiber-rich broccoli and a creamy dressing. This salad is not only low-carb but also loaded with healthy fats and essential nutrients, making it a satisfying and refreshing option for your keto diet.

Ingredients:

• 2 cans tuna in olive oil, drained
• 3 cups broccoli florets, steamed and chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes, then chop them into bite-sized pieces.
2. In a large mixing bowl, combine the tuna, steamed broccoli, mayonnaise, Dijon mustard, lemon juice, and capers (if using).
3. Stir everything together until the tuna and broccoli are well coated with the dressing.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley before serving.

Broccoli and Tuna Salad is an easy, no-cook, keto-friendly lunch option that’s packed with protein, healthy fats, and fiber. The creamy mayonnaise dressing pairs perfectly with the crunchy broccoli and tender tuna, making this salad both refreshing and satisfying. It’s perfect for meal prep and can be enjoyed at home or taken on the go, offering a quick and nutritious lunch that fits seamlessly into your keto diet.

Broccoli and Eggplant Parmesan

Broccoli and Eggplant Parmesan is a creative, low-carb twist on the classic eggplant Parmesan. The tender roasted eggplant and steamed broccoli are layered with marinara sauce and melted cheese for a satisfying, cheesy dish. This keto-friendly meal is full of flavor and offers a hearty lunch without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 cups broccoli florets, steamed
• 2 cups marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway, until golden brown and tender.
3. In a baking dish, layer the roasted eggplant slices, steamed broccoli, marinara sauce, and shredded mozzarella cheese. Repeat layers as necessary.
4. Top with grated Parmesan cheese.
5. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped fresh basil before serving.

Broccoli and Eggplant Parmesan is a hearty and satisfying low-carb dish that’s perfect for lunch. The combination of roasted eggplant, broccoli, and a rich marinara sauce, topped with melted mozzarella and Parmesan, makes for a filling and flavorful meal. This dish is an excellent way to enjoy the comforting flavors of eggplant Parmesan while sticking to your keto diet, offering a delicious, low-carb alternative to traditional pasta-based dishes.

Broccoli and Turkey Meatballs

Broccoli and Turkey Meatballs make for a deliciously low-carb, keto-friendly lunch. These turkey meatballs are packed with finely chopped broccoli for added nutrition, moisture, and flavor. Paired with a savory tomato sauce, this dish is filling, high in protein, and low in carbs, making it the perfect keto lunch option.

Ingredients:

• 1 lb ground turkey
• 1 cup broccoli florets, finely chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup sugar-free marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground turkey, finely chopped broccoli, grated Parmesan cheese, egg, garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper.
3. Use your hands to mix until everything is well combined, then form the mixture into meatballs (about 1-inch in diameter).
4. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until they are golden brown and cooked through.
5. In a small saucepan, warm the marinara sauce over low heat.
6. Once the meatballs are done, toss them in the marinara sauce and simmer for an additional 5 minutes to absorb the flavors.
7. Serve the meatballs garnished with fresh basil.

Broccoli and Turkey Meatballs are a delicious, keto-friendly lunch option that combines lean turkey with the nutritional benefits of broccoli. These meatballs are moist, flavorful, and packed with protein, making them the perfect low-carb meal. The addition of marinara sauce and Parmesan adds a satisfying depth of flavor, making this dish a favorite for those on a keto diet looking for a tasty and filling lunch.

Broccoli and Cheddar Egg Muffins

These Broccoli and Cheddar Egg Muffins are a perfect make-ahead, keto-friendly lunch. They are easy to prepare, packed with protein, and loaded with the goodness of broccoli and cheddar cheese. These muffins are great for busy days, providing a convenient, low-carb meal that’s both filling and nutritious.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or use silicone muffin liners.
2. Steam the broccoli until tender, about 4-5 minutes, and chop it into small pieces.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Stir in the steamed broccoli and shredded cheddar cheese.
5. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 15-18 minutes, or until the eggs are set and golden on top.
7. Let the egg muffins cool slightly before removing them from the tin. Garnish with fresh chives or parsley if desired.

Broccoli and Cheddar Egg Muffins are the perfect keto lunch for busy individuals. They are portable, protein-packed, and low in carbs, making them ideal for those on a keto diet. The combination of eggs, broccoli, and cheddar cheese provides a nutritious and filling meal, while the garlic powder adds a savory depth of flavor. These muffins can be enjoyed warm or cold, making them a great make-ahead option for a week of healthy lunches.

Broccoli and Sausage Frittata

A Broccoli and Sausage Frittata is a simple, low-carb, and keto-friendly lunch that combines savory sausage with tender broccoli and eggs. This one-pan dish is full of protein, healthy fats, and fiber, making it an ideal option for anyone looking for a filling and nutritious meal without the carbs.

Ingredients:

• 1 lb Italian sausage (or any preferred sausage), casing removed
• 3 cups broccoli florets, steamed and chopped
• 8 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 7-8 minutes.
3. Stir in the steamed broccoli and cook for another 2 minutes to combine the flavors.
4. In a bowl, whisk together the eggs, mozzarella cheese, Parmesan cheese, red pepper flakes (if using), salt, and pepper.
5. Pour the egg mixture over the sausage and broccoli in the skillet, ensuring that the eggs are evenly distributed.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown on top.
7. Let the frittata cool slightly before slicing and serving.

This Broccoli and Sausage Frittata is a perfect, keto-friendly lunch that’s both hearty and flavorful. The savory sausage and tender broccoli provide a satisfying base, while the cheese and eggs create a rich, creamy texture. This frittata is versatile and can be served warm or cold, making it a great meal for any time of day, whether for lunch, dinner, or a snack. It’s a one-pan dish that’s quick, easy, and packed with the nutrients you need to stay on track with your keto diet.

Note: More recipes are coming soon