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Easy • Sides

Savory Cheddar and Broccoli Frittata

This fluffy and impressive frittata is packed with tender broccoli and sharp cheddar, perfect for any meal of the day.

Prep
10 min
Cook
25 min
Servings
6
Level
Easy
Savory Cheddar and Broccoli Frittata

Whether it's breakfast, brunch, lunch, or a light dinner, this cheddar and broccoli frittata is a versatile gem! It's so much easier than you think to make, requires minimal ingredients, and always looks impressive. Plus, it's a fantastic way to use up leftover veggies and feeds a crowd with ease.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 small head of broccoli, chopped into small florets
  • ½ small yellow onion, finely diced
  • 8 large eggs
  • ¼ cup milk (any kind)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded sharp cheddar cheese, plus more for topping

Preparation

  1. Step 1

    Preheat oven to 375°F (190°C). Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.

  2. Step 2

    Add chopped broccoli and diced onion to the skillet. Sauté for 5-7 minutes, until broccoli is tender-crisp and onion is softened. Remove from heat.

  3. Step 3

    In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.

  4. Step 4

    Stir the cooked broccoli and onion into the egg mixture, along with ½ cup shredded cheddar cheese.

  5. Step 5

    Pour the egg mixture back into the oven-safe skillet. Gently shake the skillet to ensure even distribution of ingredients. Top with a sprinkle of additional cheddar cheese if desired.

  6. Step 6

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.

  7. Step 7

    Let rest for a few minutes before slicing and serving. Enjoy warm or at room temperature.

Tips

  • For extra flavor, sauté a clove of minced garlic with the broccoli and onion.
  • Feel free to experiment with other cheese varieties like Gruyère, feta, or mozzarella.
  • Leftovers are fantastic the next day, either reheated or cold.

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