Easy Broccoli Cheddar Frittata (Ready in 25 Minutes)
This broccoli cheddar frittata is the dinner I turn to when I want something hot and satisfying without a sink full of pans. You get fluffy eggs, tender broccoli, and a mess of melted cheese, all made in one skillet.
The top puffs up under the broiler and the cheese gets a golden, slightly crisp layer that’s the best part. I usually slice it right at the table and let everyone grab a wedge.
Why This Frittata Never Lets Me Down
The eggs stay creamy because I don’t overcook them on the stove. A quick finish under the broiler sets the top without drying anything out.
It works with whatever cheese I have on hand, and frozen broccoli is a lifesaver on busy nights. The whole thing is so forgiving that I’ve never messed it up, even when I’ve guessed the timing.
Ingredients
- 8 large eggs: room temperature for even cooking
- 1/4 cup whole milk: any dairy or unsweetened non-dairy milk works
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups small broccoli florets: fresh or frozen, if frozen thaw and squeeze dry
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese: divided
Variations / Substitutions
- Cheese swap: Gruyère or smoked gouda for deeper flavor, feta for a tangy twist.
- Add protein: Stir in 1/2 cup chopped cooked bacon or ham with the eggs.
- Dairy-free: Use olive oil instead of butter, skip the cheese, or use a plant-based shred and unsweetened almond milk.
- Make it spicy: Add a pinch of red pepper flakes to the onion.
For a meatier version, our sausage and pepper frittata is a reader favorite.
How to Make Broccoli Cheddar Frittata
Step 1: Sauté the Broccoli and Onion
Melt the 2 tablespoons of butter in a 10-inch oven-safe skillet over medium heat. Add the diced onion and broccoli florets, and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more, then remove the pan from the heat.
You’re looking for the broccoli to soften a bit but still have some bite, with a few lightly charred edges. That little bit of browning adds a ton of flavor.
Step 2: Whisk the Egg Mixture
While the broccoli cooks, crack the 8 eggs into a large bowl. Add the milk, salt, and pepper, and whisk until the mixture is smooth and uniform, with no streaks of white. Fold in half of the shredded cheddar (about 1/2 cup) and set aside.
Whisking well ensures the cheese and seasonings are evenly distributed, so every slice has the same creamy texture.
Step 3: Pour and Set the Frittata
Return the skillet to medium heat and pour the egg mixture over the broccoli. Gently shake the pan to distribute everything evenly, then scatter the remaining 1/2 cup of cheddar on top. Cook, without stirring, until the edges are set and the center is still slightly jiggly, about 5 minutes.
Keep the heat at medium. Too high and the bottom will burn before the middle sets. You’ll see the edges pull away from the pan and the top look soft but not runny.
Step 4: Broil and Slice the Frittata
While the frittata cooks on the stovetop, preheat your broiler to high and position a rack about 6 inches from the heat source. Carefully transfer the skillet to the broiler and broil until the top is puffed, golden, and completely set, about 3 to 4 minutes. Keep a close eye on it so the cheese doesn’t burn.
Remove the pan from the oven and let the frittata rest for 2 minutes to settle. Slice it into wedges and serve warm, right from the skillet.
Tips for a Fluffy, No-Soggy Frittata
- Dry your broccoli thoroughly if using frozen. Excess water will steam the eggs and make the frittata watery.
- Use a well-seasoned cast iron or nonstick skillet, and make sure the handle is oven-safe. If it’s not, wrap it in a double layer of aluminum foil before broiling.
- Pull the frittata from the broiler when the top is just set. It will continue to cook from residual heat. Overbaking dries out the eggs.
- Let the frittata rest for a few minutes after cooking. It slices cleaner and releases from the pan more easily.
Storing and Reheating Leftovers
- Refrigerate: Wrap any leftovers tightly or transfer to an airtight container, and refrigerate for up to 4 days.
- Reheating: Reheat slices in the microwave for 30 to 60 seconds, or in a 350°F oven for 10 minutes to preserve the texture.
- Serve Cold: The frittata is also delicious cold, straight from the fridge, for a quick lunch or breakfast.
What to Serve with Broccoli Cheddar Frittata
A simple green salad with a sharp vinaigrette is my favorite pairing, because the acid cuts through the richness of the eggs and cheese. Crusty sourdough toast is another good bet, perfect for mopping up any buttery bits. For a heartier meal, serve it with roasted baby potatoes tossed in olive oil and rosemary.
Frequently Asked Questions
Can I double this recipe?
Yes. Use a 12-inch skillet, increase ingredients accordingly, and add 2 to 3 minutes to both the stovetop and broiler times.
What if I don’t have an oven-safe skillet?
You can cook the frittata in a regular skillet, then slide it onto a buttered pie dish or 9-inch cake pan before broiling. The shape will be a little different but it works.
Is this frittata gluten-free?
Yes, as written it’s naturally gluten-free, with no flour or wheat ingredients. Always check your cheese and any add-ins if you’re strict.
My frittata turned out watery, how do I fix it?
The most common culprit is undrained broccoli. If using frozen broccoli, thaw it completely and squeeze out as much moisture as possible before cooking.
Broccoli Cheddar Frittata Recipe
Ingredients
Method
- Melt the butter in a 10-inch oven-safe skillet over medium heat. Sauté the onion and broccoli until the broccoli is bright green and just tender, about 5 minutes. Add the garlic and cook 30 seconds, then remove from heat.
- Whisk the eggs, milk, salt, and pepper until smooth. Stir in half of the cheddar.
- Return the skillet to medium heat, pour in the egg mixture, and scatter the remaining cheddar on top. Cook without stirring until the edges are set and the center is still jiggly, about 5 minutes.
- While the frittata cooks, preheat the broiler with a rack 6 inches from the heat. Transfer the skillet to the broiler and broil until puffed and golden, 3 to 4 minutes. Rest for 2 minutes, then slice and serve.
