American
Broccoli Cheddar Frittata
Whisked eggs bake with steamed broccoli and sharp cheddar into a sliceable frittata. It works hot from the oven or packed cold for later.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
Photo: cajsa.lilliehook (CC BY-SA). Source
Why you’ll love it
- One pan moves from stovetop to oven for even cooking.
- Broccoli adds bulk without weighing down the eggs.
- Cheddar melts through every slice.
- Leftovers keep well for grab-and-go mornings.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat oven to 375°F.
- 2
Heat olive oil in an oven-safe 10-inch skillet over medium heat; cook onion 4 minutes until soft.
- 3
Add broccoli and 2 tablespoons water; cover 3 minutes until bright green and tender-crisp.
- 4
Whisk eggs, milk, salt, pepper, and garlic powder in a bowl.
- 5
Pour eggs over vegetables and sprinkle cheddar evenly on top.
- 6
Cook on the stove 2 minutes until edges just set.
- 7
Transfer skillet to the oven and bake 15 to 18 minutes until the center is set.
Pro tips
- Use a well-seasoned cast-iron or nonstick oven-safe pan.
- Let the frittata rest 5 minutes before slicing.
- Chop broccoli small so it softens evenly.
Easy substitutions
- sharp cheddar
- pepper jack or Swiss
- broccoli
- frozen broccoli, thawed and patted dry
- milk
- half-and-half
Storage and reheating
Storage
Refrigerate slices in an airtight container up to 4 days.
Reheating
Microwave 45 to 60 seconds or warm at 300°F for 10 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 16 g
- Carbs
- 5 g
- Fat
- 15 g
- Fiber
- 1 g
Moderate · Oven · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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