Easy Broccoli Frittata (Low-Calorie and Quick)
This post may contain affiliate links. Please read my disclosure policy.
This easy Broccoli Frittata is quick and easy to make without sacrificing any delicious flavors of fresh veggies, fluffy eggs, and gooey cheese! A frittata is much like a crustless quiche, and it’s truly the next best thing and comes together with much less effort!
Why you’ll love this Broccoli Frittata Recipe!
Ingredient notes
- Olive oil | Extra virgin olive oil has a mild flavor that’s excellent for cooking vegetables on the stove. However, standard olive oil or another mild-flavored option will also work.
- Veggies | This healthy frittata includes a combination of vegetables, like diced onion, red bell pepper, and chopped broccoli (or small florets).
- Salt and pepper | Season the veggies and egg mixture with kosher salt and black pepper.
- Garlic | Add rich flavor to the veggies by sauteing minced garlic cloves.
- Eggs | You’ll need eight large eggs for the base of this recipe.
- Cheese | Mix the eggs with shredded cheddar cheese and grated or shredded parmesan cheese.
- Red pepper flakes | If desired, sprinkle the frittata with red pepper flakes for a hint of heat.
- Warm water | Whisk the eggs with warm water to produce fluffy eggs with a solid structure that will hold all the other frittata ingredients.
How to make the Best Frittata Broccoli
Make a quick and wholesome breakfast by following the instructions below.
STEP 1 | Preheat and heat oil
Start this breakfast recipe by preheating the oven to 350 degrees and heating the olive oil in a large cast iron skillet or an oven-safe pan over medium heat.
STEP 2 | Sauté veggies and garlic.
Next, add the onion, red bell pepper, and broccoli and sprinkle them with a pinch of salt. Cook the veggies, stirring continuously for 5 minutes, then reduce the heat to low and cover the skillet with a lid.
Continue cooking for five more minutes or until the veggies are tender. Then, add the garlic and cook until it’s fragrant, which takes about 30 seconds.
STEP 3 | Whisk eggs and cheese
Now, crack eight whole eggs and whisk them with warm water in a large bowl. Add the rest of the salt, black pepper, shredded cheddar cheese, and parmesan cheese.
STEP 4 | Pour egg mixture into skillet
Then, pour the egg mixture over the cooked veggies in the skillet and give it a quick stir, cooking for about 5 minutes or until the eggs begin to set along the pan’s edge.
STEP 5 | Add final ingredients and transfer to oven
Next, sprinkle the remaining parmesan cheese, red bell pepper rings, and crushed red pepper flakes.
Remove the pan from the stovetop and place the fluffy vegetable frittata in the preheated oven. Then, bake it for 12 to 15 minutes, until the eggs are set with a slight jiggle in the middle.
STEP 6 | Broil, slice, and serve!
Finally, place the frittata under the broiler for a couple of minutes to brown the top, if desired. Then, cut this tasty egg dish into wedges, serve, and enjoy!
tips
- This easy recipe is great for meal prep. It keeps well in the refrigerator and is quick to reheat for a busy morning’s breakfast.
- I suggest working with fresh raw vegetables for the best results. You can also add some fresh herbs if desired.
- Toasting the top of the dish under the broiler will give it a crisp and golden brown top, making it that much better!
If you’re looking for more easy egg bakes, check out this Sausage Apple Breakfast Casserole or my easy Rustic Sausage and Grtis Egg Skillet.
Variations and substitutions
- To substitute frozen broccoli florets for fresh broccoli, thaw them first and drain off any liquid.
- Make this breakfast frittata using zucchini, asparagus, cherry tomatoes, or spinach instead of broccoli. Or add more of your favorite vegetables to the ones already included in the ingredient list.
- Green, red, or white onions all work well for this recipe. Just pick your favorite!
- Feta cheese or goat cheese are also great options.
Storage and reheating tips
- Whether you’re getting ahead with meal prep or have some tasty leftovers of this breakfast dish, you can store them in a single layer in an airtight container in the refrigerator for up to four days.
- To reheat, warm in the microwave or wrap in foil and warm in the oven at 350 degrees until hot.
Frequently asked questions
Omelets and frittatas often share the same or very similar ingredients but differ in their cooking methods and presentation.
Omelets are cooked over high heat quickly, while frittatas are cooked slower over lower heat. Additionally, omelets are folded in half, but a frittata is baked in a dish or skillet, then sliced into wedges.
We use warm water to fluff up the eggs to keep this recipe simple and low in calories. But, if you still desire more airy and light eggs, you can mix them with milk or cream.
Frittatas are typically healthier than quiches because it has no crust. So, if you like quiches but need a healthier alternative, frittatas are a great choice, and so are omelets!
Looking for more quick breakfast recipes?
Try this delicious Southwestern Frittata Breakfast Casserole with spicy sausage and topped with thinly sliced tomatoes. Or serve up some Breakfast Enchiladas with savory sausage, cheese, and green chili cheese sauce.
Serving suggestions
Make a complete breakfast by serving your homemade frittata with this Tropical Fruit Salad dressed in honey lime, or add something sweet, like these Orange Cranberry Muffins with a citrus glaze!
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Easy Broccoli Frittata
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cups chopped broccoli or small florets
- 1 teaspoon kosher salt divided
- 1 clove garlic minced
- 8 large eggs
- 2 tablespoons warm water
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated or shaved Parmesan cheese divided
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 350 degrees. Heat the olive oil in a large cast iron skillet (or oven-proof skillet) over medium heat.
- Add the onion, red bell pepper, and broccoli and sprinkle with 1/2 teaspoon of the salt. Cook and stir for 5 minutes, then reduce the heat to low and cover with a lid. Cook for 5 more minutes, or until the veggies are tender. Add the garlic and cook until fragrant, about 30 seconds.
- Whisk the eggs with warm water. Add in the rest of the salt, black pepper, cheddar cheese, and 1/4 cup of Parmesan cheese.
- Pour the egg mixture over the vegetables in the skillet and give it a quick stir. Cook for about 5 minutes, or until the eggs begin to set along the pan's edge.
- Sprinkle the remaining Parmesan cheese and crushed red pepper flakes on top. Remove from the heat and place the frittata in the preheated oven. Bake for 12 to 15 minutes, until the eggs are just set with a slight jiggle in the middle.
- Place the frittata under the broiler for a couple of minutes to brown the top, if desired. Cut into wedges and serve.
Notes
- To substitute frozen broccoli florets for fresh broccoli, thaw first and drain off any liquid.
- Instead of broccoli, try making this frittata using zucchini, asparagus, or spinach.
- I suggest working with fresh raw vegetables for the best results. You can also add some fresh herbs if desired.
- This easy recipe is great for meal prep. It keeps well in the refrigerator and is quick to reheat for a busy morning’s breakfast.
- Toasting the top of the dish under the broiler will give it a crisp and golden brown top, making it that much better!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
Believe it or not, frittatas go all the way back to ancient Rome. Hundreds of years later, it became a regularly served dish in Naples and later became popular in Italy and other areas of the world.
The frittatas we are familiar with today have their roots in Spanish and Italian cuisine. Back in the 1800s, the Sicilians were responsible for introducing this tasty breakfast treat to the southern state of Louisiana.
Now, there are countless variations of this once simple staple dish in Roman times. They’re packed with all kinds of veggies, cheeses, proteins, and even potatoes.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
