Cooking with flowering broccoli

Last year was the first time I ever attempted to grow broccoli and it was a huge success. We were rewarded for our efforts with huge heads of broccoli on all four of our plants. 

Naturally we decided to grow it again this year. When the first signs of a head of broccoli appeared I was immediately disappointed. It was small and looked as if it was already starting to flower. When this happened towards the end of the growing season last year, we trashed the plants. But this was our first bit of produce this year and I wasn’t about to let it go to waste.

I googled “broccoli flowers” and stumbled across a couple of recipes. The first was for a broccoli salad – which is as delicious as the author describes. Elijah even ate a few pieces without being coaxed too much. The only change I made to the recipe was to use real bacon instead of turkey bacon and vegan mayo so that Elijah could enjoy it as well.

The second recipe I stumbled upon was for a broccoli frittata. I used the original poster’s recipe as a guide but made it my own by adding in several other veggies and making it dairy free. This recipe is going into our regular meal planning I think, it was delicious, fast and easy. Elijah also enjoyed helping.

About a year ago he tested positive for an egg allergy but since then he’s been able to eat cooked egg. The allergist told us the only true way to test food allergies is to eat the foods in question so in order to test whether or not Elijah was allergic to raw eggs, I had him help. The results were good. He got eggs all over his hands and arms and mysteriously got small bumps that lasted about two hours on his stomach. So I have no idea if that was the eggs or not but I am going to say we don’t have to be too careful around eggs anymore. Yay! Now if only he would outgrow that pesky dairy allergy and confirm what nuts he is allergic to…

Flowering Broccoli Frittata

  • Servings: 2-3
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  • 6 large eggs
  • 2 pieces of bread, cut into small squares
  • 6 pieces of bacon, cooked and crumbled
  • Salt and pepper to taste
  • 2 tbsp coconut oil
  • 1/2 head of flowering broccoli, chopped
  • 6 mushrooms, sliced
  • 1/2 small onion, chopped
  • 2 medium kale leaves, cut into small pieces
  • Daiya mozerella shreds


  1. Wisk eggs in a bowl and add in pieces of bread and bacon. Allow to soak. Add salt and pepper to taste.
  2. Put one tablespoon coconut oil in a pan over medium heat. Make sure your pan can also go in the oven!
  3. Salute all the vegetables until softened. Add another tablespoon of coconut oil if required. Pour egg mixture over vegetables and allow to cook for about five minutes.
  4. Top with some Daiya cheese shreds
  5. Transfer the pan to the oven and broil for about six minutes or until the eggs are cooked.
  6. Serve immediately.

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