Broccoli Frittata
Elevate your breakfast or brunch with this irresistibly savory Broccoli Frittata, a nutritious and flavorful dish that's ready in just 30 minutes! Packed with tender, blanched broccoli florets and a luscious egg mixture enriched with Parmesan and cheddar cheese, this recipe is the perfect balance of creamy and hearty. A touch of garlic powder and black pepper enhances the flavor, while a combination of olive oil and butter ensures a golden, non-stick finish. Baked to perfection in an ovenproof skillet, this frittata is fluffy, satisfying, and easy to slice into wedges for serving. Ideal for family meals, meal prep, or a crowd-pleasing brunch centerpiece, this dish is as versatile as it is delicious. Serve it warm or at room temperature for a wholesome, protein-packed start to your day!
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Recipe Information
Ingredients
- 2 cups Fresh broccoli florets
- 6 large Eggs
- 0.25 cups Milk
- 0.25 cups Grated Parmesan cheese
- 0.5 cups Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and just tender. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, black pepper, and garlic powder until well combined.
Heat olive oil and butter in a 10-inch, ovenproof, non-stick skillet over medium heat.
Add the blanched broccoli florets to the skillet and sauté for 2-3 minutes to warm them through.
Pour the egg mixture over the broccoli, ensuring the eggs cover the vegetables evenly.
Sprinkle the shredded cheddar cheese over the top.
Cook the frittata on the stovetop for about 5 minutes, or until the edges are set but the center is still slightly liquid.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and the center is fully set.
Remove the skillet from the oven and allow the frittata to cool for a couple of minutes.
Carefully slice the frittata into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 4.1 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 875 mg | 67% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 526 mg | 11% | |
*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.
