Broccoli cheese frittata is one of those easy, all-in-one meals that works any time of day, breakfast, brunch, or even a light dinner. Made with eggs, broccoli, juicy cherry tomatoes, onion, and plenty of melted cheese, it bakes up golden and sliceable right in your skillet. It's simple to throw together in minutes, and it tastes just as good fresh from the oven as it does reheated the next day. Pair it with a side salad, or just enjoy a warm slice on its own when you need something quick and easy. Oh yeah, it's super family-friendly.
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How to Make Broccoli Cheese Frittata
The frittata has always been the Italian answer to "what do I do with all these leftovers?" Eggs, veggies, cheese, maybe some meat if it was around, all whisked together and baked into something that looked way more impressive than the effort it took. It's basically proof that simple food can be the best food.
That's exactly why I love making a broccoli cheese frittata. It feels like a full meal without needing a crust or anything extra, and it works just as well on a busy Tuesday morning as it does for a weekend brunch. You don't have to overthink it (okay, just a little), sauté a few vegetables, whisk up some eggs and cheese, and let the oven do the rest.
And for anyone living the low carb or sugar free life (hi, me too), this is such a staple. It's high in protein, naturally low in carbs, and actually satisfying. No weird swaps or complicated ingredients, just real food that keeps you full. I've made this more times than I can count, and it always feels like one of those "why don't I make this more often?" recipes.
Ingredients You'll Need For This Recipe
- Eggs - sets up fluffy in the oven and hold everything together. Use fresh eggs if you can, they bake up nicer.
- Whipping Cream - keeps the texture soft and tender instead of rubbery. If you don't have cream, half and half or even whole milk will do the trick.
- Mozzarella Cheese - melts right into the eggs, gives that stretchy, gooey bite. It's mild, so it balances well with the veggies.
- Cheddar Cheese - Sprinkled on top at the end, adds that sharp, golden finish. Any good melting cheese (like Colby Jack) works if cheddar isn't your favorite.
- Broccoli Florets - Quick-blanching keeps the color bright and the texture just right, not too soft, not too crunchy. Frozen broccoli works here too, just thaw and pat dry.
- Cherry Tomatoes - They add little bursts of juice and sweetness that cut through all the cheese. Roma or grape tomatoes are easy swaps.
- Onion - Sautéing in olive oil first gives you a sweet, savory base flavor. You can swap for shallots if you want something a bit more delicate. I don't like a ton of onion, so I use a medium one, very finely chopped.
- Spices - Salt, pepper, paprika, and garlic powder keep the flavor simple but balanced. Feel free to play around with Italian seasoning or crushed red pepper if you like a kick.
Step By Step Instructions
- Heat up the olive oil in your cast iron skillet. Toss in the onion and let it sizzle for 3-4 minutes, give it a stir here and there so it doesn't get bossy and stick.
- Preheat the oven to 360°F. Meanwhile, toss the broccoli into boiling water for 3 minutes, then drain it quick. Add the broccoli and cherry tomatoes to the skillet and let them hang out with the onion for another 3 minutes.
- In a bowl, whisk together the eggs, mozzarella, cream, and spices. Just whisk until it looks smooth, no need to break a sweat here.
- Pour that eggy goodness right over the veggies in the skillet. Pop the whole thing into the oven (detach the handle if you need to) and bake for 20 minutes.
- Sprinkle cheddar on top like a final cheesy crown. Bake 5 more minutes until it's melty and golden.
Let it cool just enough so you don't burn your tongue (the hardest part, honestly). Slice it up and dig in, hot, warm, straight from the skillet… there's no wrong answer.
Tips and Tricks
Don't skip the blanch. Boiling the broccoli for just a few minutes keeps it bright and tender without turning mushy. Straight raw broccoli can stay too crunchy once baked.
Watch the bake time. Every oven is a little different. You want the center just set, a slight jiggle is okay. The eggs should be puffed and opaque. Overbake it and you'll end up with stinky, rubbery eggs (boo).
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Think leftovers. This frittata tastes just as good the next day. Store slices in the fridge and reheat gently in the microwave or enjoy them cold for an easy grab-and-go meal.
Variety! You can make this frittata your own with just a few swaps. Add cooked bacon, ham, or chicken if you want more protein, or switch up the veggies with spinach, zucchini, mushrooms, or bell peppers (just sauté them first so they don't add extra water). You can also play with the cheese, try feta for a tangy bite, goat cheese for creaminess, or pepper jack if you're craving a little heat. By all means, get creative!
PIN FOR LATER!
I hope this broccoli cheese frittata makes it to your table (or meal prep dish) soon, it's one of those simple, reliable recipes that just works. Slice it up for breakfast, brunch, or even an easy dinner, and enjoy how effortless (and delicious) it really is. Can't wait for you to try it! xoxo Olivia
Recipe
Broccoli Cheese Frittata
Ingredients
Instructions
- Heat olive oil in a cast iron frying pan and fry the onion for 3-4 minutes over low heat, stirring.
- Preheat the oven to 360F. Blanch the broccoli in boiling water for 3 minutes, then transfer the florets to a frying pan, add the cherry tomato halves, and fry for 3 minutes.
- Mix eggs, mozzarella, cream, salt and spices in a bowl. Whisk.
- Pour the omelette mixture into a cast iron skillet and place in the oven. Disconnect the frying pan handle if necessary. Bake for 20 minutes.
- Add shredded cheddar on top of the frittata and bake for another 5 minutes.
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