Broccoli and Cheddar Frittata – Easy Protein-Packed Breakfast

This Broccoli and Cheddar Frittata is a quick, protein-packed breakfast or brunch that’s both nutritious and flavorful. Tender broccoli florets, sharp cheddar, and fluffy eggs come together in a baked frittata that’s easy to make and full of color.

Why You’ll Love This Recipe

• Protein-packed and healthy breakfast option
• Quick to prepare and bake in one dish
• Naturally gluten-free
• Perfect for meal prep or weekend brunch
• Fluffy eggs with sharp cheddar and tender broccoli
• Can be served hot, warm, or cold

Ingredients

• 8 large eggs
• ½ cup milk (any type)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil or butter
• 2 cups broccoli florets, steamed or lightly sautéed
• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder (optional)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until well combined.
3. Heat olive oil or butter in an oven-safe skillet over medium heat.
4. Add broccoli florets and sauté for 2–3 minutes until slightly tender.
5. Pour egg mixture evenly over the broccoli in the skillet.
6. Sprinkle shredded cheddar evenly on top.
7. Cook on the stovetop for 2–3 minutes until edges start to set.
8. Transfer the skillet to the preheated oven.
9. Bake for 15–18 minutes, or until the center is fully set and a knife inserted comes out clean.
10. Remove from oven and let rest for 5 minutes.
11. Slice into wedges and garnish with fresh parsley if desired.

Tips & Variations

• Use a mix of cheeses like Monterey Jack or Gruyère for extra flavor.
• Add sautéed onions, bell peppers, or mushrooms for variety.
• For a fluffier frittata, separate eggs and beat egg whites before folding in yolks.
• Use leftover cooked vegetables for a quick, no-waste version.
• Serve with whole-grain toast or a light salad for a complete meal.

Storage & Freezer Instructions

• Store leftover frittata in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven or microwave until warmed through.
• Freeze individual slices wrapped in foil for up to 2 months; thaw in the refrigerator before reheating.

Serving & Pairing Ideas

• Serve with fresh fruit or a side salad for a balanced meal.
• Pair with avocado slices or salsa for extra flavor.
• Great for brunch buffets or grab-and-go breakfasts.

Frequently Asked Questions

Can I make this frittata ahead of time?

Yes! You can assemble it and store in the fridge for up to a day before baking. Baked frittata slices can also be stored and reheated for quick breakfasts throughout the week.

Can I use frozen broccoli?

Absolutely. Just thaw and drain excess water, or lightly sauté before adding to the egg mixture to avoid sogginess.

Can I make it dairy-free?

Yes, substitute milk with almond or oat milk and cheddar with a plant-based cheese alternative.

Can I cook the frittata entirely on the stovetop?

Yes, use a lid and cook on very low heat until the eggs are set. The top may not brown as much as oven-baked, but it will still be fully cooked.

Ready to Make It?

This Broccoli and Cheddar Frittata is easy, protein-packed, and versatile. Perfect for breakfast, brunch, or a light dinner, it’s colorful, nutritious, and flavorful. Save this recipe and make it your go-to meal prep dish for the week!

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