A frittata is the next best thing to a fancy quiche, only it comes together with much less effort. This easy vegetarian Broccoli Frittata with both cheddar and Parmesan cheese is a delicious low-carb meal that cooks in under 30 minutes — all in one pan!
If you’re looking for a go-to quick and tasty meal, a frittata is perfect. Similar to an omelet, a frittata starts with sautéed vegetables, usually onions and peppers, to which whipped eggs and cheese are added.
Light and fluffy, today’s Broccoli Frittata recipe can easily be adapted to use other fresh veggies you may have on hand. Serve Broccoli Frittata for breakfast or brunch, or even for a fast and fresh weeknight dinner.
After doing a lot of stress baking the last couple of weeks, I thought something fresh and light was in order for our dinner. Since I had extra broccoli and plenty of eggs, this recipe was born.
Like a quiche without the carbs and extra cream, this egg dish is a healthier alternative that’s also simple and quick.
How to make a frittata
For this recipe, you’ll need an oven-proof skillet. Maybe it’s because I’m a Southern cook, but I usually cook frittatas in my cast iron skillet. If you don’t have a well-seasoned cast iron skillet, use another non-stick oven-proof skillet instead.
- Start by preheating the oven to 350 degrees so that it will be ready to finish the frittata once the stove-top cooking step is done.
- Cut the broccoli into small florets, or chop it coarsely. Preheat oil in a skillet over medium low heat. Toss the broccoli along with diced onion and red bell pepper into a skillet and cook until tender.
- Whisk together the eggs with a little warm water. Add the cheese and spices, then pour over the vegetables in the skillet.
- Cook a few minutes until the eggs begin to set along the edges of the skillet. Run a spatula along the skillet edge, allowing the uncooked eggs to flow underneath the frittata. Do this a couple of times. This insures that the eggs cook evenly across the entire skillet.
- Top the frittata with more cheese and transfer the skillet to the preheated oven. Continue cooking for a few minutes until the eggs are set. If you like, place the frittata under the broiler for a couple of minutes to brown the top.
Love eggs, but you’re not a huge broccoli fan? Check out these other delicious variations you can make using this simple recipe:
- For the broccoli — try fresh spinach, zucchini, or asparagus
- For the cheddar cheese — try Feta, Monterey Jack, or Swiss cheese
- For more spice — add a diced Jalapeño pepper
- Gluten-Free Sausage Egg Muffins are savory, a little cheesy, and have a quiche-like texture. Plus, they are lower in carbs!
- Baking and serving Rustic Sausage & Grits Egg Skillet in cast iron makes for a deliciously fun country brunch with layers of cheesy grits, sausage and eggs.
- Spinach and Cheese Quiche is made with fresh baby spinach, garlic, diced red bell pepper and onion, and both cream cheese and Parmesan cheese.
- This Southwestern Frittata has a soft tamale-like texture and is loaded with pepper jack cheese and garnished with thinly sliced fresh tomatoes.
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- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 2 cups chopped broccoli (or small florets)
- 1 teaspoon kosher salt, divided
- 1 garlic clove, minced
- 8 large eggs
- 2 tablespoons warm water
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 baby red bell pepper, sliced into rings (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 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 the Parmesan cheese. Pour the egg mixture over the vegetables in the skillet.
- Cook for about 5 minutes, or until the eggs begin to set along the pan's edge. Run a spatula around the edge to allow the uncooked eggs to run underneath. Cook for a couple more minutes and repeat this procedure.
- Sprinkle the remaining Parmesan cheese, red bell pepper rings, and crushed red pepper flakes on top. Remove from the heat and place the frittata in the preheated oven. Bake for about 15 minutes, or until the eggs are set.
- Place the frittata under the broiler for a couple of minutes to brown the top, if desired. Cut into wedges and serve.
To substitute frozen broccoli florets for the fresh broccoli, thaw first and drain off any liquid.
Instead of broccoli, try making this frittata using zucchini, asparagus, or spinach.
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Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 264mgSodium: 682mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 15g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!