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A delicious Cheesy Broccoli Frittata, round and golden, with a slice cut out, showcasing green broccoli florets and a fluffy texture.
Maryam

Cheesy Broccoli Frittata

A delightful and fluffy frittata packed with tender broccoli florets and a rich blend of cheeses, baked to golden perfection. It's a versatile dish, ideal for a wholesome breakfast, a leisurely brunch, or a light and satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Italian
Calories: 307
Ingredients Equipment Method Notes

Ingredients
  

Egg Mixture
  • 8 large Eggs
  • 1/4 cup Whole Milk
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1/4 tsp Garlic Powder
Vegetables & Cheese
  • 1 tbsp Olive Oil
  • 1/2 Yellow Onion small, diced
  • 2 cups Broccoli Florets chopped into small pieces
  • 1/2 cup Sharp Cheddar Cheese shredded
  • 1/2 cup Monterey Jack Cheese shredded, or an equal amount of your favorite blend

Equipment

  • 10-inch oven-safe non-stick skillet
  • Mixing Bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium mixing bowl, whisk together the large eggs, whole milk, salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy. Set aside.
Cooking the Frittata
  1. Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
  2. Add the diced yellow onion to the hot skillet and sauté for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
  3. Stir in the chopped broccoli florets. Cook for another 5-7 minutes, continuing to stir occasionally, until the broccoli is tender-crisp. Ensure the vegetables are evenly spread across the bottom of the skillet.
  4. Pour the whisked egg mixture evenly over the cooked vegetables in the skillet.
  5. Evenly sprinkle the shredded sharp cheddar cheese and Monterey Jack cheese over the top of the egg mixture.
  6. Allow the frittata to cook on the stovetop for 2-3 minutes, just until the edges begin to set and the bottom is lightly golden.
  7. Carefully transfer the skillet from the stovetop to the preheated oven. Bake for 15-20 minutes, or until the frittata is completely set in the center and puffed up with a golden-brown top. A knife inserted into the center should come out clean.
  8. Remove the skillet from the oven and let the frittata cool in the skillet for 5 minutes before slicing it into wedges. Serve warm.

Notes

For best results, use fresh broccoli florets. You can customize this frittata by adding other quick-cooking vegetables like bell peppers or spinach, or different types of cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.