Mouthwatering Broccoli Cheddar Frittata

I used to think frittatas were fancy brunch food that only restaurants could pull off. Then I realized they’re basically just eggs with vegetables baked in one pan. No flipping required. No standing over the stove watching eight different things at once.

This broccoli cheddar frittata has become my go-to when I need to feed my family something filling that isn’t cereal or toast. I can throw it together on a Sunday afternoon and slice it up for breakfasts throughout the week. My kids will actually eat broccoli this way, which feels like a small miracle.

The best part? You can swap in whatever vegetables you have sitting in your fridge. Got mushrooms instead of spinach? Great. Want to add some bell peppers? Do it. As long as you’ve got eggs and cheese, you’re halfway there.

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What Kind of Cheddar Should I Use?

For this frittata, you’ll want to use a block of cheddar that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly, and you want that nice, gooey texture throughout your frittata. As for the type of cheddar, sharp or extra-sharp will give you more flavor, while mild cheddar offers a creamier, less tangy taste. If you’re feeling adventurous, you could even mix in a bit of white cheddar or try a smoked cheddar for extra depth.

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Options for Substitutions

This frittata is pretty forgiving when it comes to swapping ingredients:

• Eggs: Eggs are the base of this frittata, so you’ll want to keep those as is. However, you can use egg whites or a mix of whole eggs and whites if you’re looking to cut back on cholesterol.
• Milk: Any milk works here – whole, 2%, almond, or oat milk. You can even use half-and-half for a richer frittata or skip it entirely and add a splash of water instead.
• Cheddar cheese: Feel free to swap cheddar with gruyere, Swiss, mozzarella, or feta. Just about any cheese that melts well will work great in this recipe.
• Broccoli: Don’t have broccoli? Try asparagus, bell peppers, zucchini, or mushrooms. Just make sure to chop them into small pieces so they cook evenly.
• Spinach: Kale, arugula, or Swiss chard can replace spinach. If using heartier greens like kale, you might want to sauté them a bit longer to soften them up.
• Onion and green onions: Shallots work nicely in place of regular onion, and you can use chives instead of green onions for a milder flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making frittatas is cooking over high heat, which causes the edges to overcook and turn rubbery while the center stays runny – stick to medium heat on the stovetop and don’t rush the process.

Many people skip the steaming step for the broccoli, but raw broccoli won’t cook through in the oven and you’ll end up with crunchy, undercooked florets instead of tender ones.

Make sure your oven-safe skillet is truly oven-safe (no plastic or wooden handles) before transferring it to the oven, and resist the urge to cut into the frittata right away – those 5-10 minutes of resting time let it finish cooking and firm up, making it much easier to slice cleanly.

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What to Serve With Broccoli Cheddar Frittata?

A broccoli cheddar frittata is perfect for breakfast, brunch, or even a light dinner, and it pairs really well with some toasted bread or English muffins on the side. I like to serve mine with a simple arugula or mixed greens salad dressed with lemon and olive oil to balance out the richness of the eggs and cheese. If you’re serving it for brunch, roasted potatoes or hash browns make a great addition, and fresh fruit like berries or melon adds a nice sweet contrast. For a heartier meal, try adding some crispy bacon or breakfast sausage on the side.

Storage Instructions

Store: This frittata keeps really well in the fridge for up to 4 days in an airtight container. I like to slice it into wedges before storing so I can just grab a piece for breakfast or lunch throughout the week. It’s great cold or reheated!

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This makes it super easy to pull out just what you need for a quick meal.

Reheat: Warm up slices in the microwave for about 45-60 seconds, or pop them in a 350°F oven for 10-15 minutes until heated through. The microwave is faster, but the oven helps keep the edges a bit crispier if you have the time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 55-65 g
• Fat: 55-65 g
• Carbohydrates: 30-40 g

Ingredients

For the egg mixture:

• 9 eggs (I prefer Organic Valley for the richest yolks)
• 3/4 cup milk
• 2 garlic cloves (freshly minced for best flavor)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 3/4 cup cheddar
• 1/8 tsp red pepper flakes

For the vegetable base:

• 1 tbsp olive oil
• 1 small onion (diced into 1/4-inch pieces)
• 1/4 tsp salt
• 2 cups broccoli (cut into bite-sized 1/2-inch florets)
• 1/3 cup water
• 2 cups spinach
• 1/3 cup green onions
• 1/2 cup cheddar (I always use Tillamook sharp cheddar for better melting)

Step 1: Prepare Mise en Place and Preheat

• 2 garlic cloves, minced
• 1 small onion, diced
• 2 cups broccoli, cut into florets
• 1/3 cup green onions, chopped

Preheat your oven to 425°F.

While it heats, mince the garlic cloves, dice the onion into 1/4-inch pieces, cut the broccoli into bite-sized 1/2-inch florets, and chop the green onions.

Having everything prepped and ready will keep the cooking process moving smoothly without scrambling mid-recipe.

Step 2: Make the Egg Custard Base

• 9 eggs
• 3/4 cup milk
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/2 tsp black pepper
• 3/4 cup cheddar
• 1/8 tsp red pepper flakes

In a bowl, whisk together the eggs, milk, minced garlic, salt, black pepper, and 3/4 cup of cheddar until well combined and smooth.

This mixture will be the foundation of your frittata, so make sure the cheese is evenly distributed.

Set aside while you work on the vegetables.

Step 3: Sauté Onions and Steam Broccoli

• 1 tbsp olive oil
• 1 small onion, diced
• 1/4 tsp salt
• 2 cups broccoli florets
• 1/3 cup water

Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

Add the diced onion with 1/4 tsp salt and cook for 3-5 minutes, stirring occasionally, until softened and slightly translucent.

Add the broccoli florets and 1/3 cup water, then cover the skillet and let it steam for 2-3 minutes until the broccoli is just tender-crisp.

I like to keep the broccoli with a little crunch so it doesn’t get mushy when baked.

Step 4: Finish Vegetables and Assemble

• 2 cups spinach
• 1/3 cup green onions
• egg custard mixture from Step 2
• 1/2 cup cheddar

Uncover the skillet and stir in the spinach and green onions, cooking for 30-60 seconds until the spinach just wilts.

Spread the vegetable mixture evenly across the skillet, then slowly pour the egg custard from Step 2 over the vegetables, making sure it fills the gaps and distributes evenly.

Sprinkle the remaining 1/2 cup of cheddar over the top—I always use Tillamook sharp cheddar because it melts beautifully and adds a richer flavor.

Step 5: Bake Until Golden and Set

Transfer the skillet to the preheated 425°F oven and bake for 12-15 minutes, until the edges are set and the center is just barely jiggly in the middle—the frittata will continue to cook slightly as it cools.

The top should be lightly golden and the cheese melted and bubbly.

Step 6: Rest and Serve

Remove the frittata from the oven and let it rest for 5-10 minutes before serving.

This resting period allows the eggs to continue setting and makes it much easier to slice without falling apart.

Serve warm or at room temperature.

Mouthwatering Broccoli Cheddar Frittata

Delicious Mouthwatering Broccoli Cheddar Frittata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 900 kcal

Ingredients

  

For the egg mixture::

• 9 eggs (I prefer Organic Valley for the richest yolks)
• 3/4 cup milk
• 2 garlic cloves (freshly minced for best flavor)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 3/4 cup cheddar
• 1/8 tsp red pepper flakes

For the vegetable base::

• 1 tbsp olive oil
• 1 small onion (diced into 1/4-inch pieces)
• 1/4 tsp salt
• 2 cups broccoli (cut into bite-sized 1/2-inch florets)
• 1/3 cup water
• 2 cups spinach
• 1/3 cup green onions
• 1/2 cup cheddar (I always use Tillamook sharp cheddar for better melting)

Instructions

 

• Preheat your oven to 425°F. While it heats, mince the garlic cloves, dice the onion into 1/4-inch pieces, cut the broccoli into bite-sized 1/2-inch florets, and chop the green onions. Having everything prepped and ready will keep the cooking process moving smoothly without scrambling mid-recipe.
• In a bowl, whisk together the eggs, milk, minced garlic, salt, black pepper, and 3/4 cup of cheddar until well combined and smooth. This mixture will be the foundation of your frittata, so make sure the cheese is evenly distributed. Set aside while you work on the vegetables.
• Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion with 1/4 tsp salt and cook for 3-5 minutes, stirring occasionally, until softened and slightly translucent. Add the broccoli florets and 1/3 cup water, then cover the skillet and let it steam for 2-3 minutes until the broccoli is just tender-crisp. I like to keep the broccoli with a little crunch so it doesn't get mushy when baked.
• Uncover the skillet and stir in the spinach and green onions, cooking for 30-60 seconds until the spinach just wilts. Spread the vegetable mixture evenly across the skillet, then slowly pour the egg custard from Step 2 over the vegetables, making sure it fills the gaps and distributes evenly. Sprinkle the remaining 1/2 cup of cheddar over the top—I always use Tillamook sharp cheddar because it melts beautifully and adds a richer flavor.
• Transfer the skillet to the preheated 425°F oven and bake for 12-15 minutes, until the edges are set and the center is just barely jiggly in the middle—the frittata will continue to cook slightly as it cools. The top should be lightly golden and the cheese melted and bubbly.
• Remove the frittata from the oven and let it rest for 5-10 minutes before serving. This resting period allows the eggs to continue setting and makes it much easier to slice without falling apart. Serve warm or at room temperature.