If you’ve been hunting for a tasty yet simple breakfast or brunch idea, I’ve got just the thing: Broccoli Cheese Frittata Recipe. This dish is like a warm hug on a plate—rich cheesy goodness, vibrant green broccoli, and fluffy eggs baked to perfection. Trust me, once you try this, it’ll top your go-to brunch menu!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your fridge, making this quick and stress-free to whip up.
- Packed with Flavor: Garlic, smoked paprika, and sharp cheddar combine for an irresistible flavor punch.
- Great for Any Meal: Whether it’s breakfast, lunch, or a light dinner, this frittata fits the bill beautifully.
- Nutritious and Satisfying: Broccoli adds a fresh crunch and loads of nutrients, balancing out the cheesy richness perfectly.
Ingredients & Why They Work
This Broccoli Cheese Frittata Recipe brings together simple ingredients that complement each other surprisingly well—the creamy eggs and cheese are balanced with the earthiness of broccoli and a hint of garlic and paprika for warmth.
- Eggs: The star that binds everything together and provides that fluffy texture we all love in frittatas.
- Heavy Cream: A splash makes the eggs richer, creamier, and tender—don’t skip this step!
- Garlic: Minced fresh garlic adds a punch of savoriness that elevates the whole dish.
- Sea Salt & Black Pepper: Essential seasonings; adjust to your taste to bring out flavors.
- Olive Oil: Perfect for sautéing the broccoli without overpowering the delicate flavors.
- Broccoli: This veggie adds texture, color, and nutrition; I love chopping it finely so it cooks quickly.
- Smoked Paprika: Adds a subtle smoky warmth that complements the cheese and broccoli beautifully.
- Scallions: Their mild onion flavor adds freshness and a little pop of green.
- Cheddar Cheese: Sharp, melted cheddar is the cheesy heart of this dish—feel free to swap with whatever cheese you love.
- Fresh Parsley: A bright garnish that makes the frittata look as good as it tastes.
Make It Your Way
I love tweaking this frittata depending on the season or what’s in my fridge—and you should definitely make it your own! It’s such a flexible base for all sorts of add-ins and swaps.
- Vegetable Variation: I’ve tossed in mushrooms or spinach when I want more veggies, and it always works like a charm.
- Cheese Swap: Try feta, mozzarella, or even a smoky gouda for a different cheese vibe.
- Spice It Up: A dash of chili flakes or a sprinkle of cayenne can add a little exciting heat if you’re feeling bold.
- Make it Vegan-ish: Use tofu or chickpea flour batter with vegan cheese to recreate this without eggs or dairy.
Step-by-Step: How I Make Broccoli Cheese Frittata Recipe
Step 1: Whisking Your Eggs and Cream
Start by cracking 8 eggs into a bowl, then add about a quarter cup of heavy cream. Whisk these together with minced garlic, a pinch of sea salt, and some black pepper. I like to whisk until it’s just combined and frothy—this makes sure your frittata stays light and fluffy. Set it aside while you prep the veggies.
Step 2: Cook the Broccoli with Love
Heat a tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat. Toss in your chopped broccoli—about 2 cups—and season again lightly with salt and pepper. Cook the broccoli for 5 to 8 minutes until it’s tender but still bright green; you want a little bite left. Then sprinkle in smoked paprika and your chopped scallions, stirring them in to bloom their flavors.
Step 3: Combine and Bake to Perfection
Pour your egg mixture evenly over the cooked broccoli and scallions in the skillet. Give it a gentle stir just to distribute everything. Now sprinkle a whole cup of shredded cheddar on top—this is where the magic happens. Pop the skillet into a preheated 400˚F oven and bake for about 15 to 20 minutes. Keep an eye on it; if the top browns too fast, tent some foil over it. When the eggs are fully set but still tender, it’s ready.
Step 4: Garnish and Serve
Once out of the oven, let the frittata cool for a couple of minutes, then sprinkle freshly chopped parsley over it. Slice into wedges and serve warm. This dish tastes incredible fresh but also makes a great leftover!
Pro Tips for Making Broccoli Cheese Frittata Recipe
- Use an Oven-Safe Skillet: I always use a cast iron or heavy non-stick skillet that can go straight from stovetop to oven—it saves time and mess.
- Don’t Overcook the Broccoli: Leaving broccoli slightly crisp keeps it vibrant and fresh-tasting; overcooked can be mushy in the frittata.
- Foil for Perfect Color: If the cheese or eggs brown too quickly, cover loosely with foil halfway through baking so the inside can cook through without burning.
- Let It Rest Before Cutting: Giving the frittata a few minutes outside the oven helps it set fully and makes clean slices easier.
How to Serve Broccoli Cheese Frittata Recipe
Garnishes
I usually stick with fresh parsley because it brightens the dish and adds a lovely green pop. Sometimes, I like sprinkling a little extra sharp cheddar on top as it cools, or even a few chili flakes if I want a little kick.
Side Dishes
To round out the meal, I pair this frittata with crusty toasted bread or a light salad with lemon vinaigrette—something fresh and crisp to balance the richness. It also goes well with roasted potatoes or a simple fruit salad for brunch.
Creative Ways to Present
For special brunch gatherings, I like to serve the frittata in individual mini cast iron skillets or bake the mixture in muffin tins for cute single servings. Sometimes, I drizzle a little basil pesto on top or add edible flowers to garnish for that wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered in an airtight container in the refrigerator—usually lasts 3-4 days. It’s perfect for quick breakfasts or easy lunches during the week, and honestly, it tastes great cold or warmed up.
Freezing
If I’m feeling extra prepared, I slice the cooled frittata into wedges, wrap each piece in plastic wrap, and freeze them. When properly wrapped, they keep well for about 2 months. Just thaw in the fridge overnight before reheating.
Reheating
I prefer reheating in the oven or toaster oven at 350˚F for 10-15 minutes to keep the edges crisp and to melt the cheese again. The microwave works too but can make it a little rubbery if overdone.
FAQs
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Can I use frozen broccoli for this Broccoli Cheese Frittata Recipe?
Yes, you can absolutely use frozen broccoli. Just thaw and drain it well before cooking to avoid extra moisture that could make the frittata soggy. Sauté it a little longer to evaporate excess water before adding the eggs.
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What type of cheese works best in a cheese frittata?
Cheddar is a classic for its sharp, melty quality, but feel free to experiment with cheeses like Gruyère, mozzarella, feta, or goat cheese depending on your preference. The key is choosing cheeses that melt well and complement the broccoli’s flavor.
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Can I make this Broccoli Cheese Frittata Recipe gluten-free and low-carb?
Absolutely! This recipe is naturally gluten-free and low-carb as long as you check that your spices and cheese don’t contain any additives. It’s a great fit for those eating paleo or keto-friendly diets.
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How do I know when the frittata is fully cooked?
When you gently shake the pan, the center should be set and not jiggle. The edges may pull slightly away from the skillet, and the top should look firm and lightly golden. If it’s still runny, give it a few more minutes in the oven.
Final Thoughts
This Broccoli Cheese Frittata Recipe is one of those dishes I return to time and again because it’s easy, flexible, and so satisfying. Whether you’re feeding a hungry family or just want a hearty solo breakfast, it’s got you covered. I hope you enjoy making it as much as I do—go ahead and give it a try, and don’t be afraid to put your own spin on it!
Print
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 nutritious Broccoli Cheese Frittata combining tender broccoli, sharp cheddar, and fragrant scallions baked to perfection, perfect for a hearty breakfast or brunch.
Ingredients
Egg Mixture
- 8 eggs
- 1/4 cup heavy cream
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt, plus more as needed
- Freshly ground black pepper to taste
Veggies & Seasonings
- 1 tablespoon olive oil
- 2 cups chopped broccoli
- 1/4 teaspoon smoked paprika
- 5 scallions, finely chopped
Cheese & Garnish
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, heavy cream, minced garlic, 1/4 teaspoon sea salt, and freshly ground black pepper until fully combined. Set aside.
- Cook the Broccoli: Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the chopped broccoli, seasoning with additional salt and black pepper to taste. Cook the broccoli for 8 minutes or until tender, stirring occasionally.
- Add Flavorings: Stir in the smoked paprika and finely chopped scallions into the skillet with the cooked broccoli, mixing well to distribute the flavors evenly.
- Combine and Pour Egg Mixture: Pour the prepared egg mixture over the broccoli and scallions in the skillet and gently stir to combine everything evenly.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture. Transfer the skillet to a preheated oven at 400˚F and bake for 20 minutes or until the eggs are completely set. If the top starts browning too fast, cover the skillet loosely with foil partway through baking.
- Serve: Remove the frittata from the oven, cut into wedges, garnish with fresh parsley, and serve warm.
Notes
- You can substitute heavy cream with whole milk for a lighter option.
- If you prefer crispier broccoli, sauté it a bit longer before adding the eggs.
- Use a non-stick or well-seasoned oven-safe skillet to prevent sticking.
- Covering the frittata during baking prevents the top from becoming too brown while ensuring it cooks through.
- Fresh herbs like chives or thyme can be used as an alternative garnish to parsley.
