Broccoli Cheddar Frittata with Smoked Paprika – Delicious Vegetarian Entree for Breakfast, Brunch or Dinner
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 the frittata as a tasty and easy light dinner.
Every regional cuisine has their 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, healthy and delish– perfect for breakfast, brunch, or a light weeknight meal. Enjoy!
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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, 1/4 tsp pepper and 1/2 tsp salt until fluffy (if salt sensitive use 1/4 tsp 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 till bright green and tender.
- Drain any excess liquid from the broccoli in a colander.
- Spray skillet with nonstick cooking spray 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 till 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
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.