Broccoli and Cheese Frittata

Why This Recipe Works

Simple ingredients. Not only are these ingredients simple, but this frittata recipe doesn’t have anything in it that’s inherently bad for us. But what about the cheese, you ask? Well, everything in moderation, and ¼ cup of cheese per person is okay! 

Easy and quick. A dish that only requires a little prep and a fairly short cook time? I’m in!

Hearty and satisfying. This one’s important. If I try to feed my husband a meal without meat it better be satisfying or he’s going to be right back in the kitchen hunting for something else to eat. I can feed him this and he doesn’t even comment about there not being meat. 

Ingredient Photo: Broccoli and Cheese Frittata

Broccoli and Cheese Frittata Ingredient Notes

Eggs: Eggs are the base of a frittata.

Broccoli: Fresh broccoli florets works best for this frittata, frozen is too large, and would produce too much moisture. 

Cheese: I love sharp cheddar in this dish, but any variety works. Freshly grated works best, but I’m not gonna lie, I use pre-shredded from time to time.

Olive Oil: The broccoli is cooked in the skillet in a little olive oil. Canola oil, vegetable oil or butter are great alternatives. 

Seasonings: I like to season this dish simply with salt and black pepper. You could certainly add your favorites!

How to Make Broccoli and Cheese Frittata

Follow along with these step-by-step photos, then scroll (or jump) down to the recipe card for with exact measurements and more detailed instructions.

Whisk the eggs, ¾ cup of the cheese, salt, and pepper in a medium bowl until combined. 

Heat the oil in an oven-safe skillet over medium heat, add the broccoli and cook, stirring frequently, for 5 minutes. 

Tips

• For best results keep the broccoli moving, it’s okay if it starts to turn light golden brown but you don’t want it to burn. 
• I try not to over-whisk the eggs to avoid adding too much air, so you might see some patches of egg white in the finished dish. That happens to me every time, and I don’t stress about it.
• The frittata is done when the eggs are set and no longer jiggly in the center, and the edges begin to pull slightly away from the pan. Don’t worry — there’s a little wiggle room here, and it doesn’t need to brown to be perfectly cooked.

Variations and Substitutions

Frittatas are the ultimate “clean out the fridge” meal. Here are a few ways to customize this recipe based on what you have on hand:

• Meat Options: To make this even heartier for the family, add cooked crumbled sausage, diced ham, or crispy bacon bits.
• Vegetable Swaps: You can replace the broccoli with 2 cups of chopped asparagus, bell peppers, zucchini, or artichoke hearts.
• Leafy Greens: If using spinach or kale, use about 4 cups. Sauté them until wilted before adding the egg mixture to prevent a watery frittata.
• Hearty Root Veggies: Potatoes and sweet potatoes are delicious but must be par-cooked (boiled or sautéed) before being added to the pan.
• Add Some Heat: Stir in chopped jalapeños, a pinch of crushed red pepper flakes, or a dash of cayenne pepper for a spicy kick.

What to Serve With Frittata for Breakfast

A frittata is a versatile dish that pairs well with many breakfast sides. Here are a few favorites:

• Fresh fruit or fruit salad
• Baked oatmeal or overnight oats
• Toast, crusty bread, buttermilk biscuits, or savory scones
• Breakfast potatoes, hash browns, or hash brown casserole
• Green salad with light vinaigrette
• Yogurt parfaits
• Cottage cheese (with or without fruit)
• Muffins, quick breads, or pancakes
• Smoothies
• Bacon, ham, or breakfast sausage

Storage and Reheating

• ​Store leftover frittata in an airtight container in the refrigerator for up to 3 days. 
• Reheat in the microwave.

Frequently Asked Questions