If you’re in the mood for a meal that’s hearty, wholesome, and just a little bit elevated, this broccoli and cheese frittata checks every box. It’s loaded with tender florets, juicy cherry tomatoes, and plenty of melty cheese for that ultimate comfort food feel.
Whether you’re meal prepping for the week or feeding a hungry crowd, this broccoli cheese frittata is quick to prep and full of flavor. The oven does all the hard work—fluffing up the eggs and browning the cheddar into a golden, bubbly topping.
It’s the kind of broccoli frittata recipe that’s simple enough for weekdays but feels special enough for weekends.
Why You’ll Love This Recipe
Ingredients for Broccoli Cheese Frittata
- 6 eggs
- 4 tbsp whipping cream
- ½ cup grated mozzarella
- ⅓ cup shredded cheddar
- 1 cup broccoli florets
- 6–7 cherry tomatoes, halved
- 1 onion, finely chopped
- 1 tbsp olive oil
- ⅓ tsp salt
- ⅓ tsp black pepper
- ⅓ tsp paprika
- ⅓ tsp granulated garlic
You’ll also need a small (18 cm or 7-inch) cast iron skillet for baking.
Step-by-Step Instructions with Pictures
Heat olive oil in a cast-iron pan and cook the onion over low heat for 3–4 minutes, stirring occasionally.
Preheat the oven to 360°F. Boil the broccoli for 3 minutes, then add it to the pan with the cherry tomatoes and cook for another 3 minutes.
In a bowl, whisk together the eggs, cream, mozzarella, and all the seasonings until well combined.
Pour the egg mixture into the cast iron skillet and place it in the oven. Remove the handle if needed. Bake for 20 minutes.
Sprinkle shredded cheddar cheese on top of the frittata and bake for another 5 minutes.
Serve hot or warm, cut into pieces.
Tips for the Best Broccoli and Cheese Frittata
- Go Fresh: Fresh broccoli florets hold their shape better and add great texture.
- Mind the Skillet Size: A smaller pan gives you a thicker, more satisfying frittata.
- Even Veggie Distribution: Spread veggies evenly before pouring in the eggs to avoid lopsided bites.
- Let It Rest: Give it a minute or two to cool before slicing for clean, sturdy pieces.
- No Cast Iron? Use an oven-safe skillet or baking dish, but adjust cooking time slightly if needed.
Serving Ideas
- Brunch Star: Serve with a side salad and a slice of toast for a cozy weekend brunch.
- Light Dinner: Pair with roasted potatoes or a bowl of soup for a satisfying evening meal.
- On the Go: Slice and pack for a lunchbox-friendly option that tastes great cold.
- With Sauce: Drizzle with a touch of hot sauce, sour cream, or pesto for extra flair.
Recipe Variations to Try
- Add Meat: Toss in cooked bacon or diced ham for extra protein.
- Spice It Up: A pinch of chili flakes or diced jalapeños adds a spicy kick.
- Go Green: Mix in spinach or kale for extra greens.
- Cheese Swap: Try Swiss, Gouda, or feta for different cheesy notes.
- Dairy-Free: Use a plant-based cream and cheese alternative if needed.
Storage and Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 325°F for 5–7 minutes or reheat in the microwave in 30-second intervals.
- Freeze: You can freeze individual slices for easy portion control. Place in a freezer-friendly container, thaw overnight before reheating.
One Last Thing
If you’re looking for a feel-good, veggie-loaded dish that’s as comforting as it is convenient, this broccoli cheddar frittata is what you need.
It’s cheesy, colorful, and makes you feel like a pro in the kitchen with almost zero effort. Whip it up once, and you’ll want to make it part of your weekly rotation. Perfect for slow Sundays or busy weeknights—either way, it’s a recipe worth repeating.
Brunch Recipes to Try Next
Fluffy Broccoli and Cheese Frittata You Can Whip Up in Minutes
Equipment
- 1 cast iron skillet 18 cm or 7-inch
Ingredients
- 6 eggs
- 4 tbsp whipping cream
- 1/2 cup grated mozzarella
- 1/3 cup shredded cheddar
- 1 cup broccoli florets
- 6-7 cherry tomatoes, halved
- 1 onion finely chopped
- 1 tbsp olive oil
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1/3 tsp paprika
- 1 tsp granulated garlic
Instructions
- Heat olive oil in a cast-iron pan and cook the onion over low heat for 3–4 minutes, stirring occasionally.1 onion, 1 tbsp olive oil
- Preheat the oven to 360°F. Boil the broccoli for 3 minutes, then add it to the pan with the cherry tomatoes and cook for another 3 minutes.1 cup broccoli florets, 6-7 cherry tomatoes, halved
- In a bowl, whisk together the eggs, cream, mozzarella, and all the seasonings until well combined.6 eggs, 4 tbsp whipping cream, 1/2 cup grated mozzarella, 1/3 tsp salt, 1/3 tsp black pepper, 1/3 tsp paprika, 1 tsp granulated garlic
- Pour the egg mixture into the cast iron skillet and place it in the oven. Remove the handle if needed. Bake for 20 minutes.
- Sprinkle shredded cheddar cheese on top of the frittata and bake for another 5 minutes.1/3 cup shredded cheddar
- Serve hot or warm, cut into pieces.
Notes
-
- Go Fresh: Fresh broccoli florets hold their shape better and add great texture.
-
- Mind the Skillet Size: A smaller pan gives you a thicker, more satisfying frittata.
-
- Even Veggie Distribution: Spread veggies evenly before pouring in the eggs to avoid lopsided bites.
-
- Let It Rest: Give it a minute or two to cool before slicing for clean, sturdy pieces.
-
- No Cast Iron? Use an oven-safe skillet or baking dish, but adjust cooking time slightly if needed.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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