There’s something incredibly comforting about waking up to a warm, cheesy dish that feels both wholesome and sophisticated. This Broccoli Cheese Frittata Recipe hits all the right notes: fluffy eggs, tender broccoli, and melty cheddar, all baked to golden perfection. Let me show you how to turn simple ingredients into a memorable meal that anyone would love.
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Why You'll Love This Recipe
This Broccoli Cheese Frittata Recipe is one of my go-to dishes when I want something fast, nutritious, and totally family-friendly. It’s perfect for breakfast, brunch, or even a light dinner.
- Simple Ingredients: You probably already have everything in your kitchen – no fancy shopping required.
- Quick to Make: Less than an hour from start to finish, which is great for busy mornings or last-minute meals.
- Nutritious and Filling: Packed with protein from eggs and vitamins from broccoli, so you stay energized longer.
- Customizable: You can swap veggies or cheeses to suit your taste or what’s on hand.
Ingredients & Why They Work
When you cook a Broccoli Cheese Frittata Recipe, these ingredients don’t just come together by chance – each one is there for a delicious reason. The eggs provide that fluffy base, the broccoli offers a satisfying crunch and freshness, and the cheddar adds a sharp, creamy touch that melts into every bite.
- Eggs: The foundation of the frittata, eggs create a rich, tender, and protein-packed base.
- Heavy Cream: Just a splash turns the eggs silky and smooth, giving the frittata a lovely texture.
- Garlic: Fresh minced garlic adds a subtle savory kick that livens up the whole dish.
- Sea Salt & Black Pepper: Essential for seasoning and enhancing flavors without overpowering.
- Olive Oil: Used to soften the broccoli and add a touch of fruity richness.
- Broccoli: Chopped small so it cooks evenly; its slight bitterness contrasts beautifully with cheese.
- Smoked Paprika: Adds a light smoky depth that gives this recipe a little extra personality.
- Scallions: Their fresh, mild onion flavor brightens every forkful.
- Cheddar Cheese: Cheese is non-negotiable here – I love sharp cheddar for its meltiness and flavor punch.
- Fresh Parsley: A sprinkle on top adds freshness and a pop of color just before serving.
Make It Your Way
One of the best things about this Broccoli Cheese Frittata Recipe is how easy it is to make it your own. I often tweak it depending on what I’ve got in my fridge or the season.
- Variation: Sometimes I swap the broccoli for spinach or asparagus when those are fresher in spring – you’ll get a different but equally delicious flavor.
- Dairy-Free Option: Try coconut milk or almond milk in place of the heavy cream and use a dairy-free cheese to fit your needs without skimping on taste.
- Spicier Version: Add a pinch of red pepper flakes along with the smoked paprika for a kick that wakes up your taste buds.
- Add Protein: Stir in cooked bacon or ham cubes for an extra layer of savory goodness if you like.
Step-by-Step: How I Make Broccoli Cheese Frittata Recipe
Step 1: Whisk up the egg mixture
Start by cracking the eggs into a bowl, then whisk in the heavy cream, minced garlic, sea salt, and freshly ground black pepper. The cream makes the eggs fluffier and richer – don’t skip it! Whisk until everything is smoothly combined and sitting pretty on the countertop.
Step 2: Sauté the broccoli and aromatics
Heat the olive oil in a large oven-safe skillet over medium heat. Toss in the chopped broccoli and season with a little salt and pepper. I usually cook it for about 5 to 8 minutes until it’s just tender but still vibrant green — this step is key for texture. Stir in the smoked paprika and scallions at the end to release their flavor.
Step 3: Pour the egg mixture and add cheese
Pour the egg mixture right over the broccoli, giving it a gentle stir just to mix everything together evenly. Then, sprinkle the shredded cheddar cheese on top — this forms that irresistible golden cheesy crust as it bakes.
Step 4: Bake until perfectly set
Pop the skillet into your preheated 400˚F oven and bake for about 15 to 20 minutes. Keep an eye on the top — if it’s browning too quickly, cover loosely with foil for the remainder of baking. You want the eggs to be just set with a slight jiggle in the center, nothing dry. When done, cut into wedges and garnish with fresh parsley.
Top Tip
From my kitchen to yours, these tips have really made my Broccoli Cheese Frittata Recipe a success every single time. They’ll save you from common pitfalls and ensure your frittata comes out perfect – every time.
- Don’t Overcook the Broccoli: Keep it tender-crisp so your frittata has texture and isn’t mushy.
- Use an Oven-Safe Skillet: This saves you a dirty pan and also helps the eggs cook evenly from bottom to top.
- Gentle Stirring: When adding the egg mixture to the veggies, stir just a little so flavors meld but the eggs still puff up nicely.
- Cover if Browning Too Fast: The cheese can brown quicker than the eggs cook through, so a foil tent will prevent burning.
How to Serve Broccoli Cheese Frittata Recipe
Garnishes
I’m a fan of a simple fresh parsley garnish because it adds a bright pop of color and a subtle herby freshness to the rich frittata. Sometimes I also sprinkle a pinch of flaky sea salt on top right before serving for that little crunch and salt contrast that everyone loves.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette to balance the richness. I also like serving it alongside roasted potatoes or crusty bread if we want a more filling meal.
Creative Ways to Present
For brunch parties, I love assembling the frittata wedges on a large platter and garnishing with extra herbs, cherry tomatoes, and small bowls of hot sauce. You can also slice it into mini squares and serve as finger food with toothpicks for easy entertaining.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, where they stay fresh for up to 3 days. The key is to let the frittata cool completely before covering—it keeps condensation at bay and avoids sogginess.
Freezing
This Broccoli Cheese Frittata Recipe freezes surprisingly well. I slice it into portions, wrap each piece tightly in plastic wrap, then pop them in a freezer-safe bag. When you want a quick meal, it defrosts in the fridge overnight perfectly.
Reheating
Reheat your slices gently in a low oven or toaster oven at about 300˚F until warmed through to avoid drying out. Microwave works in a pinch, but watch the time to keep the texture nice and fluffy.
Frequently Asked Questions:
Yes, frozen broccoli works just fine! Just thaw and drain any excess moisture before sautéing to prevent the frittata from becoming watery.
Sharp cheddar is my favorite because it melts well and adds a nice tangy flavor, but you can also try mozzarella, Monterey Jack, or a blend depending on what you prefer or have on hand.
Absolutely! Simply replace the heavy cream with a plant-based milk like almond or coconut milk and use dairy-free cheese alternatives. The texture may vary slightly but it’s still delicious.
You want the eggs to be fully set but still moist, with no liquid in the center. A gentle jiggle is okay, but if it’s runny, bake it for a few more minutes. Cover with foil if the top browns too quickly.
Final Thoughts
This Broccoli Cheese Frittata Recipe is more than just a quick meal — it’s a cozy hug on a plate that’s packed with flavor and nutrition. I always feel a little proud serving it because it’s simple yet elegant, and it brings everyone together around the table. I hope you’ll enjoy it in your kitchen as much as I do in mine!
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Broccoli Cheese Frittata Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and hearty Broccoli Cheese Frittata featuring tender broccoli, sharp cheddar cheese, and fresh scallions, perfect for a nutritious breakfast or brunch.
Ingredients
Egg Mixture
- 8 eggs
- ¼ cup heavy cream
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, plus more as needed
- freshly ground black pepper to taste
Vegetables and Seasoning
- 1 tablespoon olive oil
- 2 cups chopped broccoli
- ¼ teaspoon smoked paprika
- 5 scallions, finely chopped
Cheese and Garnish
- 1 cup shredded cheddar cheese
- fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400˚F to ensure it is ready for baking the frittata.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, heavy cream, minced garlic, ¼ teaspoon sea salt, and freshly ground black pepper until well combined. Set aside.
- Sauté Broccoli: Heat 1 tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat. Add the chopped broccoli, season with additional salt and pepper, and cook for 5 to 8 minutes until the broccoli is tender.
- Add Flavorings: Stir in the smoked paprika and finely chopped scallions into the skillet with the broccoli, mixing well to combine flavors.
- Combine Eggs and Vegetables: Pour the prepared egg mixture over the broccoli mixture in the skillet. Stir gently to distribute evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the egg and vegetable mixture.
- Bake Frittata: Transfer the skillet to the preheated oven and bake for 20 minutes or until the eggs are completely set. If the top begins to brown too quickly, cover the frittata with foil halfway through baking.
- Serve: Remove from oven, cut the frittata into wedges, and garnish with fresh parsley before serving.
Notes
- Use an oven-safe skillet to avoid transferring the mixture into another dish for baking.
- If you prefer, substitute heavy cream with whole milk for a lighter version.
- Add other vegetables, such as bell peppers or mushrooms, to increase the nutrient profile.
- Covering with foil prevents the cheese and top of the frittata from burning while allowing the eggs to fully cook.
- Leftovers can be refrigerated and reheated for a quick breakfast the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 370 mg
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