Published by Scott Groth. 29 Comments
There are a few words needed to describe this recipe for my broccoli cheddar frittata. Here they are: simple, easy, fast, delicious, filling, satisfying, yummy. If this sounds good to you, stick with me while we make this recipe today.
This Broccoli Cheddar Frittata recipe is: Gluten Free, Low Carb and Super Tasty.
Eggs. What a wonderful ingredient! Eggs are one of my favorite foods in the world. Why? They are easy to use and forgiving at the same time. They also come in their own natural containers, which is super cool.
Good eggs also taste FANTASTIC. I mean truly wonderful. When we get back to the States, we will be working hard to find local farmers selling farm-fresh eggs. I never knew what a "good egg" was until we moved to France.
Once we moved here, I found a local vegetable market that also sells eggs. Farm fresh. My first bite = mind blown. See if you can find any near where you live. It will make a huge difference compared to commercially produced eggs.
Since the eggs are so good here, I make a lot of frittatas. One of my favorites is the Broccoli Cheddar Frittata. I typically have a lot of sauteed broccoli made in the fridge, so all I need to do is heat up the oven and we're in business.
The flavors are simple and precise. Broccoli loves cheddar and cheddar loves broccoli. Add in the eggs and we have the perfect breakfast, ready to go in no-time-flat.
HOW IS A FRITTATA MADE?
There are a number of different ways to make a frittata. My favorite method is cooking the frittata in the oven. I find that with this method the bottom layer of egg doesn't get too thick and leathery. Leathery frittatas are no fun.
Here are a couple different methods that you can use to make delicious frittatas:
- Stovetop Frittata: For this method, you cook the veggies first, then add in the egg mixture. You would then continue to cook the frittata on the stove, stirring it, until the eggs are lightly set. After that you cover and allow to cook through. Simple enough, right?
- Slow Cooker Frittata: You're first going to cook the veggies in a pan and combine with the eggs just like we do when making a baked frittata. Next, you add to a slow cooker and wait. I never have the time for this or have my slow cooker ready to go, but it looks good.
- In the Oven: First, you start the frittata on the stove and then move it into the oven to finish cooking. It is simple and delicious.
For me, with kids running around in the morning, I like to whip up my broccoli cheddar frittata in the oven without even thinking about it. It takes minutes to put together and then it is set and forget.
ADDITIONAL FRITTATA INGREDIENT IDEAS:
So I have a couple tasty ideas that you can try if you want to make something other than the broccoli cheddar frittata. Here are 10 different frittata ideas that will all taste FANTASTIC:
- Asparagus + Peas + Smoked Gouda
- Roasted Red Peppers + Arugula + Bacon
- Italian Sausage + Sundried Tomatoes + Kale
- Bacon + Arugula + Tomato (The BLT Frittata)
- Brussels Sprouts + Shallots + Bacon
- Chorizo + Sage + Cherry Tomatoes
- Butternut Squash (roasted) + Italian Sausage + Leeks
- Ham + Leeks + Argula
- Zucchini + Onion + Garlic
- Goat Cheese + Asparagus + Shallots
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WHY DOES MY FRITTATA STICK TO THE PAN?
To ensure that the frittata (most have cheese that likes to stick!) slides easily out of the pan... follow these tips:
- Use a good, ovenproof non-stick pan. If everything sticks in your pan when cooking other recipes, the frittata will stick too.
- Make sure that you coat the entire pan with the melted butter. I just roll it around and up the sides of the pan after it is melted.
- Don't scorch the bottom of the frittata. Remove it from the stove when you see the edge start to bubble!
- When it is done cooking, run a rubber spatula around the edges immediately to help release it from the pan.
- Slide out easily and enjoy!
HOW TO REHEAT A FRITTATA
Reheating a frittata is not as easy at it might seem. Here are a couple ways to reheat:
- In the oven. Turn your oven (or toaster oven) to 300 degrees. The frittata will be heated through in about 10 to 12 minutes. This is my preferred method.
- On the stove. Add the frittata to a non-stick pan. Cover. Heat over medium-low for 6-7 minutes or until heated through.
- In the microwave. This will result in a rubbery frittata. Heat on medium power for 3-4 minutes or until hot.
ARE FRITTATA AND QUICHE THE SAME THING?
Nope. They are not. Simply put, a frittata is made without a crust. A quiche has a crust.
WHEN IS THE FRITTATA DONE?
You can tell when the frittata is done by pressing your finger lightly in the center of the frittata. If there is liquid present or feels like jelly, it is not finished cooking. If it springs back lightly under your finger, it is ready to eat.
WHAT TO COOK A FRITTATA IN:
What to cook your frittata in depends on how you are cooking the frittata.
If you are cooking on the stove, the easiest way to cook a frittata is in afrittata panthat come with a top and bottom in a set. This makes flipping the frittata much easier.
When cooking the frittata in the oven, it is best to use anon-stick oven proof pan. Make sure that it has a metal handle. Plastic in the oven is never a good idea.
Ok. So now it's time to make this broccoli cheddar frittata!
Other Great BreakfastRecipes To Check Out:
The Feisty Fajita Frittata
Mushroom Leek Frittata
Bacon Egg and Cheese Frittata
Sublime Sage Breakfast Sausage
The Best Creamy Grits with Cheese
Yield: 2 people
Delightful Broccoli Cheddar Frittata Recipe
The perfect recipe for breakfast, brunch, lunch or dinner. Broccoli and cheddar love to be in a frittata together.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Ingredients
Making the Broccoli
- 1.5 Cups Broccoli Florets
- 1 tablespoon Olive Oil
- 3 tablespoon Water
- ⅛ teaspoon Red Pepper Flakes
For the Broccoli Cheddar Frittata
- 4 Large Eggs
- ½ Cup Cheddar, Shredded
- 1 Cup Cooked Broccoli, Chopped
- 1 tablespoon Butter, Unsalted
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
Instructions
For the Sauteed Broccoli
- Preheat the oven to 350 degrees. In a small pan with a lid, add all the ingredients for the broccoli. Cover and place over high heat. Cook for five minutes, stirring occasionally. When tender and lightly browned, remove from the heat. Chop the broccoli.
For the Broccoli Cheddar Frittata
- You will need an 8 or 9" non-stick ovenproof pan. Mix all the ingredients EXCEPT the BUTTER together for the Frittata in a bowl.
- Heat the butter in your pan over medium high heat. When it has melted, coat the interior of the pan with the butter. When the butter is bubbling, add in the Frittata mixture. Cook until the edges start to bubble and then move to the oven.
- Cook in the oven for 15 minutes. The eggs should be set. Turn the oven to broil and cook for another 3-4 minutes or until the top is golden brown. Remove from the oven and carefully invert the pan onto a plate. Cut and enjoy hot, lukewarm or cold!
Notes
For a thicker frittata, add two more eggs.
If you want a more creamy consistency, add in a quarter cup of heavy cream.
Want it more cheesy? Add in another ½ cup of cheddar. So yummy.
Nutrition Information
Yield
2
Amount Per ServingCalories 215Saturated Fat 4.5gCholesterol 227mgSodium 385mgCarbohydrates 11g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
What are some of your favorite frittata combinations? Add them to the comments and I'll make it sometime soon! Enjoy and happy eating.
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About Scott Groth
Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.
Reader Interactions
Comments
Elaine @ Dishes Delish says
I love frittatas! I agree, fresh farm eggs are definitely better! I think broccoli is a great ingredient especially with the cheddar. Yum.Reply
Scott Groth says
Hey Elaine:
There's a huge difference between fresh farm and store-bought eggs. I never thought they could taste so different! Thank you for writing.
Have a fantastic day in the kitchen!
ScottReply
See AlsoBaked Pumpkin Donut Holes
Michelle @ The Last Food Blog says
This looks awesome! I've been buying free range, organic eggs for some time but I found a new supplier last week and their eggs were something else! The colour of the yolks was out of this world, and they tasted great, so with you on buying good quality eggs 😉Reply
Scott Groth says
Hi Michelle:
You're right, they're a lot tastier than any store-bought eggs I've eaten.
Thank you for writing.
Have a wonderful day!
ScottReply
Chava @ Almost Kosher says
Farm fresh is always better. These Frittats look amazing.
Reply
Scott Groth says
Hi Chava:
I'm all for farm-fresh.
Thank you for stopping by and have a delicious day in the kitchen!
ScottReply
Nicoletta @sugarlovespices says
We only buy organic, free range eggs from the Farmers Market here in Canada, but still, the eggs that I buy in Italy are something else. Your frittata looks beautiful, it seems something easy to do but it can be tricky and your flavors, and texture, is spot on!
Reply
Scott Groth says
Hi Nicoletta:
Thank you for posting. Did you try it?
Have an awesome day!
ScottReply
Maria says
This sounds fantastic! I completely agree about the difference it makes when you use farm fresh eggs. And love all the instructional tips! Thank you.
Reply
Scott Groth says
Thank you, Maria. So nice of you to write your thoughts on this divine frittata.
Take care and happy eating!
ScottReply
Kitty says
Broccoli is seriously one of my favorite foods! Like, I'm the person at the Chinese buffet piling my plate with just broccoli! And a broccoli and cheddar combo is nearly impossible to resist. Totally agree about baking the frittata. Leathery eggs are awful.Reply
Scott Groth says
Hi Kitty:
Never heard of anyone being such a big fan of broccoli. Thank you for checking out this recipe.
Hope you're having a wonderful day!
ScottReply
Carol Borchardt says
Love this recipe and loved reading your story! Pangs of jealousy that you're living the life in France! Soak. It. Up!
Reply
Scott Groth says
Hi Carol:
I came back to the States in the meantime. But we're moving to France for good this summer. So... I will soak. It. Up. Again!
Thank you for sharing your thoughts.
Hope you have a fantastic day and happy eating!
ScottReply
Tina says
Frittatas are such a good way to use eggs. I can eat so many eggs that way, and not even realize how many eggs I've eaten ;D I'd definitely make these with the 2 extra eggs you mention in the recipe... ha!
Reply
Scott Groth says
Hi Tina:
Eggs are one of my favorite foods. But extra eggs... yum!
Thanks for stopping by and have a delightful day in the kitchen!
ScottReply
Heather says
I have recently started following your blog after meeting your wife. It is really nice to be able to make recipes with ingredients I can find locally here in France. Very cool!I've never made a frittata before but have eaten them in Spain. This was so delicious. I made it with the extra eggs and it was perfect for two of us. Perfect flavor combinations.
Thanks so much!
Reply
Scott Groth says
Hi Heather:
So nice to hear you guys loved this tasty frittata.
Thank you for writing and I hope you're doing well!
ScottReply
April @ Girl Gone Gourmet says
I just roasted a bunch of broccoli and I wish I had some leftover to make this! One of my favorite combos - broccoli and cheese. Such a great idea to make a frittata with it 🙂Reply
Scott Groth says
Hi April:
So glad to hear you like this delicious frittata.
Thank you for stopping by and have a delicious day in the kitchen!
ScottReply
Brian Jones says
Eggs form a reasonable part of our diet as we have ducks and chickens running around the garden, they joys of fresh eggs every day is wonderful... Having said that I don't cook anywhere near enough frittatas, this sounds and looks delicious.Reply
Scott Groth says
Hi Brian:
You're so lucky to have farm-fresh eggs right in your backyard- I envy you.
Thank you for sharing your thoughts and have a great day!
ScottReply
Richa says
I love frittatas and farm eggs are always so much better! Thank you for sharing all those amazing ideas as well.Reply
Scott Groth says
Hi Richa:
Thank you for taking the time to write.
Have a fantastic day in the kitchen!
ScottReply
Ginger Wroot says
What a lish-looking low carb breakfast or brunch dish! Found you via Twitter, and so glad I did! Pinned, and thanks!
--GReply
Scott Groth says
Hi Ginger:
Thank you for checking out the recipe. I love myself a good frittata anytime!
Have a wonderful day and happy eating!
ScottReply
Susie Steadman says
Just made this frittata its in the oven. Added more cheese if course and 2 cups of broccoli instead of 1 1/2. UT was going bad. Lol. Thank you for the recipe. I started this way if life 11/1/2022 and have lost 22 lbs so far. I feel so much better on this eating plan, keto. Thank you again.
Reply
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