Broccoli and Cheddar Frittata
Elevate your brunch game with the irresistibly savory Broccoli and Cheddar Frittata, a quick and easy one-pan recipe that's perfect for any time of day. Packed with tender broccoli florets, sautéed onions, and sharp cheddar cheese, this frittata is oven-baked to golden perfection for a fluffy, protein-rich dish. The addition of heavy cream adds a luxuriously creamy texture, while a hint of garlic infuses each bite with fragrant goodness. Ready in just 30 minutes, this wholesome, low-carb meal is an ideal option for busy mornings, meal prepping, or impressing guests at brunch. Serve it warm, garnished with fresh parsley, or enjoy it at room temperature for a versatile and satisfying dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups broccoli florets
- 8 pieces large eggs
- 0.25 cups heavy cream
- 1 cups sharp cheddar cheese, shredded
- 1 tablespoons olive oil
- 1 tablespoons unsalted butter
- 0.5 cups yellow onion, finely diced
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Stir in the shredded cheddar cheese and set aside.
Heat the olive oil and butter in an oven-safe, non-stick skillet (10-12 inches) over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the blanched broccoli to the skillet and sauté for 2-3 minutes to warm through.
Lower the heat to medium-low and pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to distribute the broccoli and onion evenly in the mixture.
Cook on the stovetop for about 5-7 minutes, or until the edges of the frittata begin to set but the center is still slightly jiggly.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
Carefully remove the skillet from the oven and let the frittata cool slightly (about 5 minutes).
Slice into wedges and garnish with fresh parsley, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1699 mg | 566% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1152 mg | 89% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
