Name: Broccoli Cheese Frittata Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: 8 eggs; 1/4 cup heavy cream; 2 garlic cloves, minced; 1/4 teaspoon sea salt, plus more as needed; Freshly ground black pepper; 1 tablespoon olive oil; 2 cups chopped broccoli; 1/4 teaspoon smoked paprika; 5 scallions, finely chopped; 1 cup shredded cheddar cheese; Fresh parsley for garnish

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!

A triangular slice of golden yellow baked dish sits on a plain white plate, showing a slightly browned top layer with melted cheese and green herbs scattered across. The dish is thick with visible small green vegetable pieces inside, creating a textured and moist look. Behind the plate, a round black cast iron pan holds the rest of the dish, with one large piece already taken out, revealing the inside layers similar to the slice on the plate. The pan rests atop a soft blue and white checked cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheese Frittata Recipe
Top Tip
How to Serve Broccoli Cheese Frittata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheese Frittata Recipe

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.

The image shows a round casserole or frittata in a dark cast iron pan. The dish has a golden yellow top layer made of melted cheese mixed with small green broccoli pieces spread evenly throughout. The edges are slightly browned and crispy, giving a textured crust look. Bright green bits of fresh herbs are sprinkled all over the top, adding color contrast. The pan is placed on a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of bright green chopped broccoli florets, vibrant white and purple scallions sliced thin, a handful of fresh green parsley sprigs, golden shredded cheddar cheese piled loosely, two garlic cloves whole and unpeeled, smooth light yellow whole eggs, a small glass jar of creamy heavy cream, and a sprinkling of reddish smoked paprika powder, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Broccoli Cheese Frittata - Serving Suggestion

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:

Can I use frozen broccoli for this Broccoli Cheese Frittata Recipe?

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.

What cheese works best if I don’t have cheddar?

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.

How do I know when the frittata is fully cooked?

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.

Can I make this frittata without an oven-safe skillet?

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.