This broccoli cheddar frittata recipe is savory, delicious, and so easy to make using just nine simple ingredients! Enjoy it for breakfast, brunch, or dinner with a side of fresh fruit, toast or breakfast potatoes. I also like serving it with hash browns!
We have been eating more vegetarian meals at home, and we’re really enjoying it. My famous scrambled eggs are often on the menu. When we’re crunched for time and want something homemade, but a little different, we often turn to either this broccoli cheese frittata or my spinach frittata with potato crust as a tasty and easy light dinner.
Every regional cuisine has its own version of the Italian frittata, from omelets to Spanish tortillas. The Italian expression “hai fatto una frittata,” which loosely translates to “you’ve made quite a mess,” is fitting given that the only required ingredients are beaten eggs, while the rest can be just about anything in your refrigerator. In Italian kitchens, cooks will sometimes set aside the leftovers from a big meal to use in a frittata the following day. It’s unclear when the frittata first started making an appearance in Italy, but given that they can be made with simple, inexpensive ingredients, it seems likely that they’ve been around for quite some time.
In this frittata, sharp cheddar provides a tasty backdrop to steamed broccoli and fresh chopped dill. The sprinkle of smoked paprika gives it all a lovely smoky finish. This dish is gluten-free, low-carb, nutritious, and delish!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Eggs – These form the base of the dish. I don’t recommend substituting egg whites, the taste and texture won’t be the same.
- Milk – This combines the ingredients, creating a rich flavor and fluffier consistency. For the best taste, use whole milk or even heavy cream. Or, if you need to keep this frittata dairy-free, opt for a plant-based milk.
- Broccoli – Use fresh broccoli florets, and cut them into bite-sized pieces. You can use frozen broccoli, if needed. Just make sure to thaw and drain it well, or your frittata is likely to become soggy.
- Sharp Cheddar Cheese – For the best taste and texture, buy a block of cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that impact its flavor and prevent it from melting as easily. For a dairy-free option, use your favorite plant-based cheddar and plant-based milk.
- Fresh Dill – I love the bright, slightly sweet, almost grassy notes fresh dill adds, balancing some of the richness.
- Smoked Paprika – This is my secret ingredient to a bold, smoky frittata with lots of depth.
Possible Variations
Frittatas are very forgiving. So, feel free to experiment with different additions and alternatives to make this recipe your own and use up any ingredients you have on hand. Some tasty variations include:
- Cheese – Swap the cheddar with Swiss cheese, mozzarella, Gruyere cheese, or feta.
- Veggies – Add to or replace the spinach with sautéed spinach, zucchini, onion, mushrooms, bell peppers, or asparagus.
- Protein – Include cooked turkey bacon or sausage, smoked salmon, or shredded chicken to make this frittata even more filling. If you’re keeping kosher, skip the meat to keep this a dairy dish, or omit the dairy (or use plant-based cheese and milk) to combine it with meat.
How to Make a Broccoli Cheddar Frittata
- Combine the wet ingredients. Beat the eggs and milk in a mixing bowl, and season with salt and pepper.
- Cook the broccoli. Boil the broccoli florets in a saucepan on the stove. Then, cover the pot, and let the broccoli steam just until it’s bright green and tender. Drain the broccoli in a colander. If you skip this step, your broccoli will be tough in your frittata!
- Layer. Grease a large oven-safe or cast-iron skillet with olive oil. Then, add the steamed broccoli, and sprinkle the grated cheese on top. Whisk the dill into the eggs, and pour the mixture evenly into the skillet.
- Bake. Cook the frittata over medium heat until the edges begin to solidify. Then, sprinkle smoked paprika over the eggs, and bake in a preheated oven until the center is fully set.
- Cool. Let the dish cool slightly and settle in the pan. Then, slice, serve, and enjoy on its own or with toppings like avocado slices or salsa!
Broccoli Cheddar Frittata
Ingredients
- 6 eggs
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups broccoli, cut into bite size florets
- 1/2 cup water
- 1 cup aged sharp cheddar, grated
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon smoked paprika
NOTES
Instructions
- Preheat oven to 400 degrees F. In a medium mixing bowl, beat the eggs with milk, salt, and black pepper until fluffy (if salt sensitive use less salt). Reserve.
- Place broccoli florets in a medium saucepan with 1/2 cup water. Bring to a boil. Cover the pot with a lid and let the broccoli steam for about 4 minutes until bright green and tender. Drain any excess liquid from the broccoli in a colander.
- Brush or spray a skillet with cooking oil, or add a thin layer of olive oil, then add the steamed broccoli in an even layer across the bottom of the pan.
- Top the broccoli with an even layer of the grated cheese.
- Add the chopped fresh dill to the eggs and rewhisk the eggs until fluffy and the dill is well incorporated. Pour egg mixture evenly over the top of the other ingredients, tilting the pan in each direction to make sure all ingredients are evenly covered with egg.
- Cook for 2 minutes over medium heat until the edges begin to solidify and brown a bit. Sprinkle the smoked paprika lightly across the top of the eggs.
- Place the fritatta carefully in the oven. Let it bake for about 10 minutes, until a knife inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. It will be puffy when you first take it out of the oven, then it will settle.
Nutrition
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FAQs
Transferred to an airtight container, leftovers will keep fresh in the fridge for up to 4 days. Or, you can freeze them for up to 3 months. Just keep in mind that the taste and texture may change slightly once thawed.
Pair this recipe with all your favorite breakfast items for a filling meal. Fresh fruit, biscuits, waffles, or bread and butter waffles, sourdough challah, and green smoothies make great options.
The primary difference is in the crust. Quiche recipes are made with a pastry crust, whereas frittatas are typically crustless.
I made the broccoli/cheese frittata this morning for the first time. Last night I made the sweet potato, with chopped red pepper and chopped onion and feta cheese. Both of your recipes turned out and tasted fabulous. I am your newest fan and have signed up for your recipes. I love your website! Tori, you are an amazing chef and I cannot wait to try more of your delicious and easy to prepare recipes.
Thank you so much Diane, welcome!
Dear Tori,
Thank you so much for this delicious frittata recipe. This is my second time making it. Yum! I make it in silicon muffin mold because it’s easier for me to give one to my elderly mother for breakfast. They come out nice and delicious. Thank you!
I’m planning a large brunch after a simcha. Can frittatas be made ahead of time and frozen or can you prep them and then freeze?
They can be made ahead and frozen.
I’ve made this several times now, and it always comes out beautifully. My wife and my daughter often request this. Also, I took it to my chavurah, and it was well received, with requests for the recipe. Thank-you from this non-cook.
You’re welcome Bruce!
I found your recipe for roasted cauliflower, I am not a cook but love reading about food and nutrition- i NEED the type of easy clear detailed instructions you provide. ..I deal with kidney disease and so. vegetarian / vegan are a source but dairy/ cheeses are not ok for me. eggs, certain fish, a lot of vegetables and some fruits are ok. i just found your approach refreshing and fun!
Hey thanks Cindy! Welcome, happy you’re here 🙂
This is almost like a Tortilla de España. Only the latter requires 7 eggs and also contains sliced/diced potatoes along with various vegetables.
Thank you for the recipe. Love it so much. Just make it on my home 🙂 You made my day ??
This popped up in my reader right after a friend suggested frittatas! I’m following a low-carb diet but still want to get more veggies in, and this is great to make and have ready for quick breakfasts. Looks great with broccoli and cheese!
I like broccoli, this recipe is what I was looking for!
Thank you
My family really enjoyed this. The recipe was easy to follow. Next time we’re going to try a little garlic and some thinly sliced red onion.