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

The seven-time Super Bowl winner and his now-ex-wife Gisele Bündchen were known to avoid caffeine, sugar, gluten, fungus, fruit, and dairy for a long time, according to their former personal chef.   

Back in 2024, when word got out about Brady's rigorous diet—which he later used to create his TB12 program—it was the target of numerous jokes during Netflix's The Roast of Tom Brady.   

No matter how you slice it, Gisele and Tom are obviously making a good impression. Tom Brady's Potato and Broccoli Frittata recipe caught my eye in The TB12 Method cookbook.  

I couldn't wait to try it and see if his healthy green eating was just as impressive as his quarterback work.   

Here are the ingredients for this simple frittata: a medium potato, an egg and an egg white, garlic, broccoli florets, rice (red or brown), collard greens, salt, pepper, and coconut oil (which Tom uses solely in his cooking).  

Bake the potato first. Chop broccoli, garlic, and collard greens while the potato cooks. Cube the potato after it cools. Fry diced potatoes in coconut oil till crisp. Cook garlic and broccoli for 1–2 minutes.   

How to Make Tom Brady's Potato and Broccoli Frittata

Add rice and collards to the skillet and cover for a few seconds to wilt. Add chopped basil to the skillet of veggies and pour the beaten egg and egg white evenly. Sprinkle salt and pepper. Use a dinner plate to turn the frittata and cook on the other side until set. Cut and serve wedges.  

– 1 medium potato – 1 whole egg – 1 egg white – 1/2 Tbsp. water – 1 to 2 Tbsp. coconut oil – 1/2 to 1 Tbsp. garlic

Potato and Broccoli Frittata Recipe


– 1/4 cup broccoli (small florets) – 1/4 cup brown or red rice (cooked) – Handful of collard greens (chopped) – 1 Tbsp. basil (picked) – Salt and pepper to taste

Preheat oven to 375°. Clean, dry, and bake potato for 25–35 minutes. After baking, chill potato and dice tiny. Whisk egg and egg white with 1/2 Tbsp. water in a small bowl. Cook 1/4 cup potato in coconut oil in a nonstick pan over medium heat until crispy. Cook broccoli and garlic for 1–2 minutes. Cover rice and collards for 10 seconds to wilt.  


Spread egg mixture over pan vegetables and sprinkle basil. Sprinkle salt and pepper. As the frittata cooks, lift the sides with a rubber spatula to let the runny egg mixture sink below until it's hard enough to flip (2–3 minutes). Use a spatula to turn the frittata and cook for 1 minute. Place frittata on cutting board and cut into wedges.  

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