Broccoli Frittata
The classic and delicious combination of broccoli and cheese is perfect in this quick and easy oven-baked Broccoli Frittata. Fresh or frozen broccoli can make this quick and easy meal.
The fluffy broccoli frittata is a great way to trick yourself into eating more fresh vegetables. All you taste are the spices and eggs; the broccoli fits right in. The bright green broccoli looks amazing with the bright yellow eggs, so it’s a fun recipe to make and show off at parties.
Simple recipes don’t get much easier than this. All you need are the ingredients: a medium bowl, an ovenproof nonstick skillet, and a hot oven! You already have everything you need – so get ready to make this delicious frittata recipe and fall in love with eggs again.
Why You’ll Love Broccoli Frittata
- Iconic brunch recipe. This light dish is a great option for brunches or showers.
- Deliciously low carb. You could call it a crustless quiche.
- This is an easy recipe. You can make a perfect frittata even if this is your first time.
- Nutritious. A veggie frittata is so good for you; it is full of fiber and vitamins.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
Here’s more information about the ingredients I used in this delicious frittata.
- Broccoli Florets – Cut fresh broccoli into small, bite-sized pieces.
- Water – You’ll use the water to steam the broccoli.
- Extra Virgin Olive Oil – Use the oil in a skillet so the eggs don’t stick to the bottom.
- Red Pepper Flakes – This is what gives the frittata the heat.
- Garlic – Fresh garlic gives the frittata a fantastic aroma.
- Green Onions – They add a bright green color and a sweet earthiness to them, too.
- Eggs – These are the base of the entire recipe. Use large eggs if you can.
- Parmesan Cheese – This is optional but adds nuttiness to the savory eggs.
How to Make Broccoli Frittata
- Step One: In a 10-inch skillet, bring broccoli and water to a boil. Cover and cook over medium heat until tender-crisp, about 2 to 3 minutes. Uncover and cook over medium-high heat until no water remains, about 4 minutes.
- Step Two: Add one tablespoon of oil, hot pepper flakes, garlic, and green onions to the pan; cook until lightly browned, 1 to 2 minutes. Add to broccoli.
- Step Three: In a large bowl, beat eggs and cheese. Stir in the broccoli mixture.
- Step Four: Wipe out the skillet; heat the remaining oil over medium heat. Pour in egg mixture, spreading evenly. Do not stir. Cook over medium-low heat for about 5 to 6 minutes.
- Step Five: Place skillet in 400°F oven; bake for 10 minutes. Let stand for 2 minutes. Cut into wedges and serve.
Equipment Needed
If you want the best results when making a broccoli cheddar frittata, I suggest grabbing a few key pieces of equipment.
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What to Serve with Broccoli Frittata
This can be your breakfast entree or a side dish—either way, I suggest eating it with these delicious recipes.
Variations and Substitutions
- Instead of Parmesan cheese, use cheddar cheese.
- Use any leftover vegetables that you have on hand.
- Make an egg white frittata. Use only egg whites instead of the entire egg.
- Add some bacon to the frittata. Use either pork or turkey bacon.
Storage Instructions
Store leftover frittata in the fridge, covered in an airtight container, for up to 3 days. It tastes even better the next day.
Broccoli Frittata Tips and Tricks
- Make it ahead of time. Store it in the refrigerator and bake it before serving it.
- Add toppings. Sharp cheddar cheese and fresh parsley are a few ideas.
- If the frittata is too spicy, leave out the red pepper flakes. Replace it with some seasoning salt.
- Add more spices. Season with more salt and black pepper if you want.
What Is A Frittata?
A frittata is basically a way of baking eggs. This egg casserole is usually filled with veggies, meat, herbs, and a sprinkle of cheese. It is great to serve for breakfast, brunch, or even supper.
Frittata vs Omelet vs Quiche
Frittatas are started on the stove and then transferred to the oven to finish cooking. An omelet is cooked fully on the stove with a mix of fillings and folded over; the other difference is that a frittata is sliced more like a pie, whereas an omelet is generally made for one.
What about a quiche? A quiche is like a frittata but baked in a flaky pie crust. You could call a frittata a crustless quiche.
How To Keep It From Getting Watery
The easiest way to prevent your frittata from getting soggy is to cook all your vegetables before adding them to the egg mixture. This is why I steamed the broccoli first.
Can I Use A Pie Plate?
Yes, you can use a pie plate; it will just mean that you’ll be washing more dishes. Follow all the steps in the recipe card. But when you get to the fourth step, change it so that you add everything to the pie plate and put it directly in the oven. Then, bake it for about 15 minutes instead of 10.
Can I Use Frozen Broccoli?
If you want frozen broccoli florets, allow your broccoli to thaw before placing it in the frittata. You can thaw your broccoli by running cold water over it to thaw it faster or put the bag in the fridge the night before for a slow thaw. Either route works.
I love how fresh broccoli tastes, but you are welcome to use frozen broccoli if that is what you have on hand.
How To Make The Eggs Fluffier
The best way to make the eggs fluffier is to whip some air into them. Use an immersion blender or a hand mixer to whip up the eggs before you add the broccoli. When they bubble, add the broccoli.
How To Tell When It’s Done
The easiest way to tell the frittata is done is to jiggle it slightly in the oven. If the center wiggles, it needs to be cooked a bit longer. When the center is set and doesn’t jiggle along with the lightly golden brown edges, you know your broccoli frittata is done.
Why Did My Frittata Go Flat
Frittatas will always fall when they are pulled from the oven. They are not meant to be puffy; it is just the air whipped in from the eggs deflating.
FAQ
Yes. Allow your frittata to cool, then place in a freezer-friendly bag or container. Then, keep it in the fridge for 2-3 months. I recommend thawing it in the refrigerator the night before you plan to eat it again.
This is a great recipe because it’s already almost completely dairy-free. The only thing you have to do is omit the Parmesan cheese. I didn’t use whole milk or heavy cream in this frittata, just whole eggs.
We love to eat this broccoli frittata warm, but you can eat it cold if you prefer. Allow it to cool for a few minutes, then slice and serve. Or if you want it to be served cold, feel free to make ahead the night before you want to serve so it is nice and chilled. I enjoy eating it at room temperature.
This recipe makes about six servings.
Frittata Recipes
Try my Broccoli Cheddar Soup and Broccoli Salad. If you’re craving more egg recipes try, Oven Scrambled Eggs, Salsa Deviled Eggs and Ham & Egg Muffin Tin Eggs.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Broccoli Frittata
Ingredients
- 3 cups chopped broccoli florets
- 1 cup water
- 2 tbsp extra virgin olive oil
- ¼ tsp hot pepper flakes
- 3 cloves garlic minced
- 3 green onions thinly sliced
- 8 large eggs
- 1 cup Parmesan cheese grated
Instructions
- In a 10-inch skillet, bring broccoli and water to a boil. Cover and cook over medium heat until tender-crisp, about 2 to 3 minutes. Uncover and cook over medium-high heat until no water remains, about 4 minutes.
- Add 1 tablespoon of oil, hot pepper flakes, garlic and green onions to pan; cook until lightly browned, 1 to 2 minutes. Add to broccoli.
- In a large bowl, beat eggs and cheese. Stir in broccoli mixture.
- Wipe out the skillet; heat remaining oil over medium heat. Pour in egg mixture, spreading evenly. Do not stir. Cook over medium-low heat for about 5 to 6 minutes.
- Place skillet in 400°F oven; bake for 10 minutes. Let stand for 2 minutes. Cut into wedges & serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Simple and tasty
Nice, simple recipe! Duh! The site is simplystacie! Always great, straightforward recipes my family enjoys are found here. No red pepper flakes for us since we can’t take the heat. 1/4t ground black pepper and 1/4t garlic powder is a milder substitute. Thank you for this lovely vegetable frittata!
Looking forward to trying this! One question – the recipe says to wipe out the skillet but does not mention wether or not to add the green onions, garlic and red pepper flakes back into the other ingredients or if they are just meant to flavor the skillet and be tossed out. Can you clarify for me? Thanks!
Thanks for pointing that out! I’ve updated the recipe. You add it to the broccoli.
My little daughter literally hates broccoli and I am not a fan either so I think I should give this a try because it seems delicious!
I’m getting hungry just looking at this beautiful frittata. Thanks for sharing with our Pretty Pintastic Party.
Love eggs and broccoli – it’s sounds so tasty!
Thanks Stacie. I just started a low carb diet a few weeks ago and this will be on my menu list. Pinning.
Hugs,
Bev
Hi Stacie, What a great combination of flavors! I look forward to trying your recipe for Broccoli Frittata soon! Pinned! Blessings, Janet
Yumm!! Trying this ASAP! 🙂