Name: Broccoli Cheese Frittata Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: 8 eggs; 1/4 cup heavy cream; 2 garlic cloves, minced; 1/4 teaspoon sea salt, plus more as needed; Freshly ground black pepper to taste; 1 tablespoon olive oil; 2 cups chopped broccoli; 1/4 teaspoon smoked paprika; 5 scallions, finely chopped; 1 cup shredded cheddar cheese; Fresh parsley for garnish

There’s something so comforting about a golden, cheesy breakfast that feels fancy but comes together quickly. This Broccoli Cheese Frittata Recipe hits that sweet spot with tender broccoli, creamy cheddar, and fluffy eggs baked to perfection — trust me, it’s worth making any day of the week.

A white plate holds a triangular slice of a yellow and orange baked dish, likely a frittata, with small green herb pieces sprinkled on top and mixed inside. The slice shows a slightly browned, bubbly cheese layer on top with a soft, eggy texture beneath, dotted with green vegetables or herbs throughout. In the background, a black skillet contains the rest of the round dish with one slice missing, sitting on a white marbled surface next to a crumpled blue and white checkered cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheese Frittata Recipe
Top Tip
How to Serve Broccoli Cheese Frittata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheese Frittata Recipe

Why You'll Love This Recipe

Let me tell you why I keep coming back to this recipe. It’s the perfect balance of wholesome vegetables and gooey cheese all wrapped in fluffy eggs. Cooking this feels like an easy weekend treat, but it’s quick enough for a busy morning too.

Simple Ingredients: No fancy pantry needed—just fresh broccoli, eggs, cheese, and basic seasonings.
Versatility: >You can eat it hot, cold, or reheated, making it great for meal prep or leftovers.
Kid-Friendly: >Even picky eaters usually love the cheesy goodness and mild broccoli flavors.
One-Pan Wonder: >Getting that beautiful crust on the skillet saves time and dishes!

A baked dish in a black cast iron pan with a thick golden-yellow top layer of melted cheese, dotted with pieces of green broccoli throughout. The edges are puffed and browned, giving a crispy look, while the surface is sprinkled with small bits of fresh green herbs. The cheese layer has a slightly bubbly and smooth texture with some areas crispy and darker in color. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Broccoli Cheese Frittata Recipe is all about flavor from simple ingredients working together. The eggs provide a fluffy base, broccoli adds texture and nutrients, and the cheddar cheese brings that melty, savory richness we all crave.

Flat lay of bright green chopped broccoli florets, thinly sliced scallions with their white and green parts visible, a small pile of shredded sharp cheddar cheese with a rich orange hue, whole fresh parsley sprigs with vibrant leaves, two garlic cloves with papery skins partially peeled, a scattering of smoked paprika powder in a small mound, and three whole brown eggs arranged neatly, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: Fresh eggs whisked with cream make for a tender, rich frittata base.
Heavy cream: Adds silkiness and moisture — don’t skip it unless you want a drier texture.
Garlic cloves: Minced fresh garlic infuses subtle warmth that complements the broccoli.
Sea salt & black pepper: Season carefully to enhance natural flavors without overpowering.
Olive oil: Used for sautéing broccoli, it adds a fruity richness.
Broccoli: Chopped small so it cooks evenly and stays tender without being mushy.
Smoked paprika: Gives a hint of smoky depth, elevating simple veggies.
Scallions: A fresh mild onion bite that brightens the dish.
Cheddar cheese: Sharp cheddar melts beautifully and balances the veggies with creamy tang.
Fresh parsley: Adds color and fresh herbal notes as garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Broccoli Cheese Frittata Recipe is how easy it is to adjust to your taste or pantry contents. I often switch up the cheese or toss in extra veggies to keep it exciting.

Variation: Sometimes I swap cheddar for mozzarella or feta for a creamier or more tangy take that my family really enjoys.
Try mushrooms or bell peppers: I find they add wonderful texture without needing much prep.
Make it dairy-free: Use coconut cream instead of heavy cream and skip or use a dairy-free cheese alternative to accommodate dietary needs.
Spice it up: Add a pinch of cayenne or red pepper flakes for a little kick if you like heat in your breakfast.

Step-by-Step: How I Make Broccoli Cheese Frittata Recipe

Step 1: Prep and Whisk the Eggs

Start by whisking together your eggs, heavy cream, minced garlic, sea salt, and black pepper in a bowl. I like to really whisk until it’s a bit frothy—that helps make the frittata lighter and fluffier.

Step 2: Sauté the Broccoli and Aromatics

Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Toss in the chopped broccoli and season with a bit more salt and pepper. Cook for about 5-8 minutes until the broccoli is tender but still bright green. Stir in the smoked paprika and scallions to release all those lovely flavors before adding the egg mixture.

Step 3: Combine and Add Cheese

Pour your seasoned eggs over the cooked broccoli in the skillet and gently stir to combine everything evenly. Then sprinkle the shredded cheddar cheese on top — this is the part that makes this frittata irresistible!

Step 4: Bake Until Set

Transfer the skillet to a preheated 400˚F oven. Bake for 15 to 20 minutes until the eggs are fully set and slightly golden on top. Keep an eye on it—if the top starts browning too fast, just throw a piece of foil on halfway through. When it’s done, let it rest a couple minutes before slicing. The edges will firm up perfectly for clean wedges.

Top Tip

After making this broccoli cheese frittata a dozen times, I’ve learned a few tricks that make all the difference to getting it just right—and so delicious every single time.

Don’t overcook the broccoli: You want it tender but still bright and not mushy. This keeps the texture fresh in the frittata.
Use an oven-safe skillet: I love using cast iron for even heat and a nice crust, but enamel or stainless steel works too.
Be patient while baking: Rushing it will give you runny eggs. The edges should pull away slightly from the pan when it’s ready.
Let it rest before slicing: This step helps everything settle so your wedges hold together neatly.

How to Serve Broccoli Cheese Frittata Recipe

Broccoli Cheese Frittata - Serving Suggestion

Garnishes

I always finish mine with a sprinkle of fresh parsley—it adds a lovely pop of green and a fresh herbal note that brightens the hearty flavors. Sometimes a little extra cracked black pepper on top works wonders too.

Side Dishes

For a complete meal, I usually pair this frittata with a crisp mixed greens salad or some fresh fruit. Toasted sourdough or a warm baguette also rounds out the plate nicely when you want something more filling.

Creative Ways to Present

For brunch gatherings, I like to cut the frittata into smaller squares instead of wedges and serve it on a large wooden board with little bowls of chutneys or hot sauce. It’s a fun, shareable way to enjoy it with company.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last beautifully for 3-4 days. The frittata keeps its moisture and flavor well, which means you can rely on it for quick breakfasts during the week.

Freezing

If you want to freeze, I recommend cutting the frittata into individual portions, wrapping each piece tightly in plastic wrap, then placing them in a freezer-safe bag. It freezes well for up to 2 months and is perfect for prepping meals ahead.

Reheating

Reheat gently in the microwave or oven. I prefer the oven at 325˚F wrapped in foil so it warms through evenly without drying out. My microwave sometimes makes it a bit rubbery, so oven reheating is my go-to.

Frequently Asked Questions:

Can I use frozen broccoli in this Broccoli Cheese Frittata Recipe?

Yes! Just thaw and drain the broccoli well to avoid extra water making the frittata soggy. You may want to sauté it a bit longer to remove excess moisture before adding eggs.

What cheese works best besides cheddar?

Sharp cheddar is my favorite for flavor and melt, but mozzarella, Monterey Jack, or feta also work well. Just choose cheeses that melt nicely and complement the flavors.

Can I make this Broccoli Cheese Frittata Recipe dairy-free?

Absolutely! Replace the heavy cream with a dairy-free alternative like coconut cream or almond milk (use less for thickness). Use a dairy-free cheese or skip the cheese, seasoning well to keep it flavorful.

How do I know when the frittata is cooked through?

The frittata is done when the edges are slightly golden and pulling away from the pan, and the top is set but not jiggly. You can insert a toothpick in the center; it should come out clean without wet egg.

Final Thoughts

This Broccoli Cheese Frittata Recipe is one of those gems I always keep in my back pocket—simple enough for weeknights, special enough for guests. I hope you give it a try and it becomes a favorite in your kitchen too. It’s like a warm hug of breakfast goodness every time.