Broccoli and Cheese Frittata

Close up of just the frittata on a plate ready to be served.

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This simple Broccoli and Cheese Frittata comes together in about 30 minutes with just six ingredients! Perfect for breakfast, brunch, lunch, or a light “breakfast for dinner,” all you need are eggs, cheese, broccoli, salt, pepper, and olive oil to make a healthy, delicious dish. Packed with protein and vitamins, it’s sure to become your go-to quick and easy meal.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: crustless quiche, easy breakfast, how to make a frittata

Servings: servings

Calories: 272kcal

Author: Mindy Boyd

Ingredients

½ tablespoon olive oil
2 cups broccoli florets
8 eggs
1 cup cheddar cheese divided
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat: Set the oven temperature to 400°.
Prepare ingredients. Chop the broccoli into small florets and grate the cheese.
Mix eggs. Whisk the eggs, ¾ cup cheese, salt, and pepper in a medium bowl until combined.
Cook broccoli. Heat the oil in an ovenproof nonstick skillet over medium heat. Add the broccoli and cook, stirring frequently, for 5 minutes.
Assemble. Pour the egg mixture into the skillet and sprinkle with the remaining ¼ cup cheese.
Bake. Bake for 13–15 minutes, until the eggs are set and the edges begin to pull away from the pan.

Notes

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.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition