There’s something so comforting about the warm, cheesy goodness of a Broccoli Cheese Frittata Recipe. It’s the perfect way to turn simple eggs and veggies into a satisfying meal that feels both wholesome and a little indulgent. Trust me, this one’s a keeper!
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Why You'll Love This Recipe
I first made this Broccoli Cheese Frittata Recipe on a chilly weekend morning when I wanted something easy, fresh, and cheesy. The way the eggs fluff up around the tender broccoli and melted cheese—that combo hooked me instantly. It’s a versatile dish that fits breakfast, brunch, or even a light dinner.
- Simple ingredients: You likely have everything on hand, making it super convenient.
- Quick to prepare: From start to finish, it’s under an hour without any fuss.
- Perfectly balanced flavors: The smokiness of paprika and sharp cheddar complements the fresh broccoli beautifully.
- Customizable and forgiving: Add your favorite veggies or swap cheeses to suit your taste.
Ingredients & Why They Work
This Broccoli Cheese Frittata Recipe shines because each ingredient plays a role in flavor, texture, and richness. You want fresh produce paired with creamy cheese and airy eggs to get that perfect bite.
- Eggs: The main structure – make sure to use large and fresh eggs for fluffiness.
- Heavy cream: This adds creaminess, giving the frittata a smooth, tender texture instead of rubbery eggs.
- Garlic cloves: Fresh minced garlic infuses a subtle aromatic kick that wakes up the dish.
- Sea salt & black pepper: Essential seasonings that bring out all the other flavors without overpowering.
- Olive oil: Provides a light, fruity base for sautéing broccoli and scallions gently.
- Broccoli: The star veggie – chopped into small florets to cook evenly and soften just right.
- Smoked paprika: Adds a subtle smoky depth that pairs wonderfully with cheesy eggs.
- Scallions: Fresh and mild, they add a little bite and crunchy contrast.
- Cheddar cheese: Sharp and melty, it creates that luscious cheese pull we all crave.
- Fresh parsley: A bright herb finish that lifts the whole dish just before serving.
Make It Your Way
I love swapping out the broccoli for whatever veggies I have in the fridge—sometimes roasted red peppers or spinach find their way in. Feel free to adjust the cheese too; a mix of mozzarella or feta works great if you want to mix things up. It’s your kitchen, so make this frittata truly yours.
- Variation: Adding diced sun-dried tomatoes gives a tangy punch I adore, especially for brunch guests.
- Dietary switch: Use coconut cream and omit cheese for a dairy-free version that’s still rich.
- Spicy kick: A pinch of red pepper flakes adds a nice warmth if you like a little heat.
Step-by-Step: How I Make Broccoli Cheese Frittata Recipe
Step 1: Prep the egg mixture
Start by whisking together the eggs, heavy cream, minced garlic, salt, and freshly ground black pepper in a bowl. I find that beating these well adds airiness, resulting in a light frittata rather than dense. Set this aside while you cook the veggies.
Step 2: Sauté the broccoli and scallions
Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Toss in the chopped broccoli and season with a pinch of salt and pepper. Let it cook for about 5 to 8 minutes until it’s tender but still vibrant green. Then stir in the smoked paprika and scallions to wake up the flavors.
Step 3: Combine and bake
Pour the egg mixture evenly over the sautéed veggies, gently stirring just enough to combine everything. Sprinkle shredded cheddar cheese on top—don’t be shy here, it makes all the difference! Move the skillet to your preheated 400˚F oven and bake for 15 to 20 minutes, or until the eggs are completely set. If you notice the top browning too quickly, tent some foil over it halfway through.
Step 4: Garnish and serve
When done, remove the skillet, let it cool for a few minutes, then cut the frittata into wedges. Sprinkle with fresh parsley to add that burst of color and freshness. Serve warm and enjoy!
Top Tip
After making this Broccoli Cheese Frittata Recipe many times, I’ve found a few little tricks that help you get it just right and impress anyone you’re serving.
- Don’t overcook the broccoli: You want it tender but still a little crisp, so it holds shape in the frittata and doesn’t get mushy.
- Use an oven-safe skillet: This saves you from dirtying an extra dish and helps the frittata cook evenly in the oven.
- Watch the oven closely: Remove the frittata as soon as eggs are set but not dry to keep it moist and tender.
- Let it rest: A few minutes cooling in the pan helps the frittata firm up so it slices neatly.
How to Serve Broccoli Cheese Frittata Recipe
Garnishes
I love a sprinkle of fresh parsley or chives for that pop of green and freshness on top. Sometimes I add a touch of flaky sea salt right before serving to highlight the cheese’s sharpness. A little dollop of sour cream or Greek yogurt on the side adds creamy tang.
Side Dishes
This frittata pairs wonderfully with a simple mixed greens salad dressed lightly with lemon vinaigrette. On weekends, I’ll add some crusty toasted bread or roasted potatoes for a heartier brunch plate you’ll love.
Creative Ways to Present
For special occasions, I like to serve the frittata wedges on colorful platters, garnished with edible flowers or microgreens. You might even cut them into smaller bites for a party platter—perfect finger food that’s fancy yet homey.
Make Ahead and Storage
Storing Leftovers
Any leftovers go straight into an airtight container and fridge well for 3 to 4 days. I usually slice the frittata first so it’s easy to grab a wedge and pop it in a lunchbox or heat up quick after work.
Freezing
Freezing works surprisingly well! I let the frittata cool completely, then wrap individual wedges in plastic wrap and foil before freezing. When you’re ready to eat, thaw overnight in the fridge and reheat gently.
Reheating
To keep it from drying out, I reheat leftovers in a low-temp oven (around 300˚F) for 10-15 minutes or microwave with a damp paper towel covering to lock in moisture. It comes out almost as good as fresh!
Frequently Asked Questions:
Yes, you can use frozen broccoli if fresh isn’t available. Just make sure to thaw it thoroughly and pat it dry to avoid extra moisture that might make the frittata soggy. Sauté it well before adding the eggs.
Sharp cheddar is classic for this recipe, but you can swap in mozzarella for a milder, creamier flavor, or crumbled feta for a tangier twist. Gruyère also melts beautifully and adds a slightly nutty note.
The frittata is done when the eggs are set around the edges and center, not jiggly but slightly firm to the touch. The top might be lightly golden, and a knife inserted should come out clean. Cover with foil during baking if the top browns too fast.
You can cook the broccoli and start the eggs on the stove, then transfer the egg mixture to a greased baking dish to finish baking in the oven. Just remember to use a dish that fits in your oven and won't crack under heat.
Final Thoughts
This Broccoli Cheese Frittata Recipe has become my go-to whenever I want something hearty yet fresh, cheesy but light. It feels like a little morning hug from the kitchen—easy to make, beautiful on the table, and delicious anytime of day. Give it a try, and I’m sure it’ll find a place in your repertoire just like it did 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, scallions, and melted cheddar cheese baked to perfection for a satisfying meal.
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
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 (200˚C) to prepare 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 this mixture aside.
- Cook Broccoli: Heat 1 tablespoon of olive oil over medium heat in a 12-inch oven-safe skillet. Add the chopped broccoli, seasoning with additional salt and pepper to taste. Cook for 5 to 8 minutes until the broccoli is tender.
- Add Seasonings: Stir in the smoked paprika and finely chopped scallions into the skillet with the broccoli to incorporate their flavors.
- Combine and Add Eggs: Pour the prepared egg mixture over the broccoli and scallions in the skillet. Stir gently to combine the ingredients evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the egg and vegetable mixture.
- Bake Frittata: Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the eggs are completely set. If the top browns too quickly, cover it loosely with foil partway through the baking process.
- Serve: Remove the frittata from the oven, cut into wedges, garnish with fresh parsley, and serve warm.
Notes
- Use an oven-safe skillet to easily transfer the frittata from stovetop to oven.
- Covering with foil during baking prevents over-browning on top.
- Substitute cheddar cheese with mozzarella or feta for a different flavor profile.
- For a lighter version, replace heavy cream with whole milk or a milk alternative.
- Make sure broccoli is tender but not mushy for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 280 mg
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