Broccoli and Cheddar Frittata
This fluffy, protein-packed frittata combines sharp cheddar and fresh broccoli in a silky egg base. Perfect for brunch, lunch, or dinner, it’s a versatile low-carb dish that delivers rich flavor without the guilt.
Variations & Substitutions
For the dairy, try using almond milk instead of cream for an even lighter version. The cheese is flexible too – while I love sharp cheddar, Monterey Jack or Colby work beautifully.
For the vegetables, you can add spinach or swap in different veggies like asparagus or bell peppers. Just keep the proportions similar to maintain the perfect egg-to-filling ratio.
Tips & Tricks for Perfect Results
Always pre-cook your vegetables – raw broccoli just won’t cut it. Keep an eye on the eggs while baking; you want them just set but still slightly jiggly in the middle when you take them out.
They’ll continue cooking from residual heat. Using freshly grated cheese makes a huge difference in melting quality. And here’s my pro tip: let it rest for 5 minutes before slicing.
Making the Recipe Stand Out
Consider adding fresh herbs like chives or parsley as a garnish. The key is in the layering – start with well-seasoned vegetables, distribute the cheese evenly, and ensure your eggs are perfectly seasoned.
A touch of red pepper flakes can add a subtle heat that complements the creamy eggs and sharp cheddar.
Storage & Reheating
This frittata is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. You can even freeze portions for up to 2 months – just wrap them well to prevent freezer burn.
When reheating, avoid the microwave if possible. Instead, warm it in a 350°F oven until heated through. This maintains the texture better than microwave reheating. For frozen pieces, thaw overnight in the refrigerator before reheating.
Broccoli and Cheddar Frittata
Ingredients
- 8 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups broccoli florets
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons butter
- 1 small shallot diced
- 2 cloves garlic minced
Instructions
- Preheat your oven to 350°F.
- Whisk together eggs, cream, salt, and pepper in a bowl. Stir in half the cheese.
- Melt butter in an oven-safe skillet over medium heat. Add shallot, garlic, and broccoli. Cook until broccoli is tender, about 3-4 minutes.
- Pour the egg mixture into the pan and cook for 1-2 minutes until edges start to set.
- Top with remaining cheese and transfer to oven.
- Bake for 12-15 minutes until just slightly jiggly in the center and golden brown on edges.
