Tom Brady's Easy Potato and Broccoli Frittata Is a Big Breakfast Win

Tom Brady—whether you like him or not (and there are many who sit on both teams)—is one of the greatest football players of all time. His longstanding career includes 18 seasons as the quarterback for the New England Patriots and three seasons on the Tampa Bay Buccaneers. He retired at age 45, which is an incredible accomplishment in the NFL.

It was revealed years ago by their former personal chef that the seven-time Super Bowl champ and his now ex-wife, Gisele Bündchen, avoided caffeine, sugar, gluten, fungus, fruit and dairy in their daily meals. News of Brady's strict diet, which he has since used to build his TB12 diet and fitness program, shocked the world then—and in 2024, it was the butt of many jokes directed right at Tom Brady during The Roast of Tom Brady on Netflix.

Jokes aside though, with the looks and talent of Gisele and Tom, they must be doing something right. So when I found Tom Brady's recipe for Potato and Broccoli Frittata in The TB12 Method cookbook, I couldn't wait to hop in to see if his lean green cuisine was as winning a combo as his quarterback skills.

Get the recipe: Tom Brady's Potato and Broccoli Frittata

For this easy frittata, you'll need a medium potato, one egg and one egg white, coconut oil (which Tom exclusively cooks with), garlic, broccoli florets, red or brown rice, collard greens, basil, salt and pepper.

Related: Lucy Liu Taught Me a Better Way to Make Scrambled Eggs

How to Make Tom Brady's Potato and Broccoli Frittata

Start out by sticking the potato in the oven to bake. While the potato cooks, chop the collard greens, broccoli and garlic. Once the potato cools, dice it into cubes. Heat a little coconut oil in a frying pan and sauté the diced potatoes until crisp. Add the garlic and broccoli, and cook for 1–2 minutes. Add the rice and collards, covering the skillet for a few seconds until the collards wilt. Pour the beaten egg and egg white evenly over the vegetables in the pan and add the chopped basil. Season with salt and pepper. After the frittata is set on one side, flip using a dinner plate and cook on the other side until set. Slice into wedges and serve.

What I Thought of Tom Brady's Potato and Broccoli Frittata

This frittata was a hands-down win. I was skeptical at first because I've never put rice in a frittata before and I didn't think that one and a half eggs would be enough to keep me going. But after having this single-serve frittata, I was satisfied, energized and ready for the day without feeling weighed down or too full. Maybe Tom Terrific is an all-star recipe developer?

The basil was a nice touch too, as I just cannot get enough of fresh herbs—especially this time of year. I loved how Tom called for wilted collards and broccoli, two of my favorite cooked green veggies. Next time, though, I might leave the rice out. The only seasoning that was called for was salt and pepper to taste, along with the garlic, but I wouldn't have minded experimenting here, too. The possibilities are endless (much like Tom Brady's career, am I right?). There will definitely be a next time for this gorgeous green frittata in my playbook.

Related: My Husband Cracked the Code to the Juiciest, Most Flavorful Chicken Breast

Tips for Making Tom Brady's Potato and Broccoli Frittata

1. Don't use too many vegetables. That's right, you heard me correctly. I thought I was being so smart by using a tad more veggies than the recipe called for but at the end, it didn't hold together with only one and a half eggs as the binder. Lesson learned. Don't argue with Tom—use the exact amount of veggies he calls for.

2. Vary your veggies. This would be absolutely delicious with sweet potato and rainbow chard, but that's just me. Are those TB12-approved? If you're not too concerned, use what you have on hand.

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