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Broccoli Frittata Recipe

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4 from 12 reviews

This broccoli frittata is a quick, nutritious breakfast or light meal perfect for any time of day. Combining tender broccoli, sautéed onions, roasted red pepper, and sharp cheddar cheese, it's a delicious one-pan dish that’s easy to prepare and bake to golden perfection in under 30 minutes.

Ingredients

Vegetables

  • 1 large stalk broccoli (cut into bite sized florets)
  • 1/4 cup diced onion
  • 2 tablespoons roasted red pepper (diced)

Egg Mixture

  • 4 large eggs
  • 4 tablespoons water (divided)
  • 3/4 teaspoon dried oregano
  • scant 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Diamond Crystal Kosher Salt (or 1/4 teaspoon Morton's Kosher Salt)

Dairy

  • 2 ounces cheddar cheese (or other cheese, finely shredded)

Other

  • Vegetable spray (for sautéing and cooking)

Instructions

  1. Preheat the oven: Preheat your oven to 400° F to prepare for finishing the frittata in the oven for a perfectly set texture.
  2. Prep the vegetables: Place fresh broccoli florets in a small microwave-safe bowl with 2 tablespoons of water. Cover with plastic wrap and microwave on high for 2 minutes to soften. Set aside to cool.
  3. Sauté the onion: Heat a skillet over medium-high heat and coat with vegetable spray. Add diced onions and sauté until tender and lightly golden. Remove from heat.
  4. Assemble the frittata ingredients: Once broccoli is cool enough, remove and pat dry with paper towel. In a medium bowl, whisk together the eggs, dried oregano, crushed red pepper flakes, kosher salt, black pepper, and remaining 2 tablespoons of water until well combined.
  5. Add vegetables and cheese: Stir in the sautéed onions, roasted red pepper, broccoli florets, and shredded cheddar cheese into the egg mixture until evenly distributed.
  6. Cook the frittata on stovetop: Reheat the same skillet over medium-high heat and spray with vegetable spray. Pour the egg and vegetable mixture into the skillet and cook without stirring for 2 to 3 minutes, allowing the edges and bottom to set.
  7. Finish baking: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the center of the frittata is fully set and cooked through.
  8. Serve: Use a spatula to loosen the edges of the frittata, slide it onto a platter, slice into wedges, and serve warm. Enjoy your nutritious broccoli frittata!

Notes

  • You can substitute cheddar cheese with mozzarella, feta, or your favorite cheese.
  • If you don’t have a microwave, steam the broccoli florets on stovetop until tender.
  • Using a non-stick oven-safe skillet (like cast iron) facilitates cooking and transferring the frittata between stovetop and oven.
  • Adjust the crushed red pepper flakes to taste for more or less heat.
  • Leftover frittata can be refrigerated for up to 3 days and reheated gently in the microwave or oven.

Find it online: https://cozyplatter.com/broccoli-frittata-recipe/