Broccoli Two Cheese Frittata
Start your day with a burst of flavor and nutrients with this Broccoli Two Cheese Frittata, a protein-packed dish that’s as easy to make as it is delicious. Perfect for breakfast, brunch, or even dinner, this recipe combines tender, vibrant broccoli florets with creamy cheddar and nutty Parmesan for an irresistible cheesy duo. Sautéed onions and garlic infuse the dish with aromatic depth, while the fluffy egg base ties everything together in a simple one-skillet preparation. Blanching the broccoli beforehand ensures a fresh, tender-crisp bite in every forkful. Whether served warm or at room temperature, this oven-baked frittata is an excellent choice for a quick, satisfying meal that’s low-effort yet packed with wholesome ingredients. Plus, it’s perfect for meal prep, offering delicious leftovers for busy mornings!
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Recipe Information
Ingredients
- 250 g broccoli florets
- 8 large eggs
- 120 ml milk
- 100 g cheddar cheese, shredded
- 50 g Parmesan cheese, grated
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
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 tender-crisp. Drain and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the cheddar and Parmesan cheeses, leaving a small handful of cheddar aside for topping.
Heat a 10-inch (25 cm) oven-safe skillet over medium heat. Add the olive oil, followed by the diced onion. Sauté the onion for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Add the blanched broccoli to the skillet, stirring gently to distribute it evenly.
Pour the egg and cheese mixture over the vegetables in the skillet. Gently stir to ensure the ingredients are evenly distributed.
Sprinkle the reserved cheddar cheese over the top.
Cook the frittata on the stovetop for 3-4 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed, golden, and set in the center.
Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1656 mg | 552% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.0 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1790 mg | 138% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 986 mg | 21% | |
*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.
