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!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Broccoli Cheddar Frittata
- 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
- 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.