Want a quick, easy breakfast idea that’s healthy and delicious? Try my simple broccoli frittata recipe. This healthy, high protein breakfast is loaded with fresh vegetables, spices, grated cheddar cheese and eggs for a tasty hot breakfast that serves two. For a bigger group, just double the veggie frittata recipe.
We are breakfast eaters in our house and most days I prefer a healthy start with lean proteins and good fats. Frittatas definitely fit the bill for that. I love how simple and versatile they are. This broccoli frittata recipe is seasoned and very flavorful with a good balance of protein, healthy carbs and fats.
Once you’re comfortable with making this veggie frittata you can branch out to others like this ham and cheese version with asparagus and sun dried tomatoes, Cajun Andouille and sweet potato frittata, homestyle bacon and potato style or this salmon and caramelized onion frittata.
Ingredients needed for broccoli frittata
- Roasted Red Pepper
- Cheddar Cheese
- Dried Oregano
- Crushed Red Pepper Flakes
- Black Pepper
- Kosher Salt
Does a frittata have milk?
I generally don’t add milk, but that doesn’t mean you can’t. I recommend 1 tablespoon of milk per egg. This recipe contains 4 eggs, so 4 tablespoons of milk (or 1/4 cup).
Cook or par-cook the veggies before making the broccoli frittata
The key to making a good veggie frittata is to cook the vegetables before assembling. Raw vegetables will be too crunchy for use in this baked egg dish, so I recommend par-cooking them briefly, so that they’re at their tender, flavorful best.
What you’ll love about this broccoli frittata is that it only takes about 2 minutes in the microwave to blanch the broccoli. Use jarred roasted red pepper (for convenience) and just quickly sauté some onion in the same pan you use to make the frittata. Easy peasy.
How to make a healthy veggie frittata
- Par-cook the vegetables and drain any excess liquid from them. Pat dry with paper towels if necessary.
- Crack the eggs into a bowl and season with kosher salt, pepper, crushed red pepper flakes and dried oregano. Whisk well to combine.
- Stir in the par-cooked veggies and grated cheddar cheese and stir to combine.
- Heat the skillet over medium high heat. When the pan is hot, liberally spray with nonstick vegetable spray and pour the broccoli frittata mixture into the hot skillet.
- Use the back of a wooden spoon to spread the veggies out evenly in the pan and let the eggs cook for 2-3 minutes or until the bottom has set.
- Transfer the broccoli frittata to a preheated oven and bake for 12-15 minutes or until the eggs have set.
- Once cooked, run a spatula around the edge of the frittata to loosen it and slip it out of the pan and onto a serving platter. Cut into wedges to serve.
What’s a frittata and why is it called that?
The word frittata comes from the Italian verb, friggere, meaning to “sizzle” or “fry” and while that implies part of the story of this quick and easy breakfast recipe, it doesn’t capture the full picture.
Frittatas could be considered an open faced omelette or a crustless quiche; they are after all eggs cooked with some type of vegetable, cheese or meat filling. However there are differences between them.
The difference between a frittata and an omelette:
Omelettes are cooked entirely in a pan on the stovetop with this method: The eggs are swirled in a hot pan to cook them until the eggs are completely set. Then you add the filling to one half of the skillet and fold the eggs over the filling.
Frittatas don’t get folded over and they only cook on the stovetop for a few minutes before being transferred to the oven to finish cooking. Frittatas puff in the hot oven and are generally sliced like a pie to serve.
The difference between a frittata and a quiche:
Quiche tends to be richer and more indulgent than a healthier frittata, typically because quiche is baked in a flaky pastry crust and the egg filling is enriched with half and half or cream and at least one or two cheeses.
In order to have a creamy, light frittata that doesn’t get watered down, pat the vegetables dry with paper towels. If the veggies are too wet, the frittata can become soggy and mushy — not what we’re going for.
Frittatas are endlessly customizable and a great way to use up leftovers from the fridge. Once you’re comfortable with making this broccoli and vegetable version, branch out with other flavor combinations.
Variations and swaps
- Use other types of cheeses such as Monterey jack, pepper jack, swiss, gruyere, chèvre or blue cheese in the veggie frittata.
- Put leftover vegetables (from last nights’ dinner) to good use. Try sautéed spinach, roasted squash, bell peppers, asparagus or even green beans.
- Add bacon, ham, sausage, diced cooked chicken, vegan sausage or even fried tofu.
- Add a scoop of chili or marinara sauce to the baked broccoli frittata.
I use a small, heavy stainless steel skillet, but you can also cook them in a nonstick pan or a cast iron skillet.
Wipe any residue out of the skillet after sautéing the onions. Heat the skillet until the pan is hot and then liberally spray the pan with vegetable spray. This is how I prepare the frittata and I’ve never had the eggs stick.
Use an oven mitt and grab the handle of the pan while it’s in the oven – and give it a shake. If the center of the frittata is jiggly and wet, it needs a few more minutes of baking time.
Yes. Cover and refrigerate for up to 3 days. To reheat, just microwave for 45 seconds to a minute.
What to serve with broccoli frittata:
- Crispy Breakfast Potatoes
- Tropical Fruit Salad
- Applewood Smoked Bacon
- Oatmeal Raisin Bread Toast
- V-8 Bloody Mary
- Elderflower Prosecco Cocktail
More quick & easy egg and veggie breakfast recipes you might like:
- Chili Cheese Southwest Omelette
- Italian Omelette
- Crustless Veggie Quiche
- Smoked Gouda Omelette Cups
- Poached Egg Avocado Boats
- Individual Spinach Mushroom Frittatas
- Farmer’s Market Open Faced Egg Sandwich
- Bacon and Egg Pepper “Muffins”
- Egg Cheese and Avocado Sandwich
- 1 small stainless steel skillet or nonstick pan (about 7" in diameter)
- 1 large stalk broccoli cut into bite sized florets
- 4 tablespoons water divided
- 1/4 cup diced onion
- 4 large eggs
- 2 tablespoons roasted red pepper diced
- 2 ounces cheddar cheese or other cheese (finely shredded)
- 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
PREHEAT THE OVEN:
- Preheat the oven to 400° F.
PREP THE VEGETABLES:
- Place the fresh broccoli florets in a small microwaveable bowl and add 2 tablespoons of water. Cover with plastic wrap and microwave for 2 minutes on high. Set aside to cool.
- Heat the skillet over medium high heat and spray with vegetable spray. Add the diced onion and sauté until the onion is tender and lightly golden. Remove from heat.
ASSEMBLE THE FRITTATA INGREDIENTS:
- When the broccoli is cool enough to handle, remove the florets from the bowl and pat them dry with a paper towel.
- Crack the eggs into a medium bowl.Add the oregano, crushed red pepper, kosher salt, black pepper and the remaining 2 tablespoons of water. Whisk vigorously to combine.
- Add the diced red pepper, sautéed onion, broccoli florets and finely grated cheese to the egg mixture.
MAKE THE FRITTATA:
- Place the same skillet over medium high heat and spray with nonstick vegetable spray. Pour the egg mixture into the pan and cook for 2-3 minutes or until the sides and edges are set. Transfer the broccoli frittata to the oven and cook for 12-15 minutes or until the eggs in the center of the frittata are set.
- Use a spatula to loosen the sides of the frittata and slide it onto a platter to cut into wedges and serve.