This Broccoli and Cheddar Frittata is made with four ingredients in less than 30 minutes. It’s a great way to feed breakfast for a crowd!
With everyone home either working or home schooling, breakfast can be tricky. Especially since many of us are used to eating on the go. That’s why recipes like this Broccoli and Cheddar Frittata are perfect when feeding your hungry family.
What is a Frittata?
A frittata is an Italian egg dish which is similar to an omelette or crustless quiche and means “fried”. What makes a frittata different is that you add all of the ingredients into the eggs; then cook it in the oven.
Whereas with an omelette, you fold in the other ingredients and cook the eggs fully on top of the stove. What’s great about this method is that you can mix all of your ingredients together, add them to your pan; then allow them to cook in the oven while you’re doing other things.
That is why this method is great when cooking for more than one or two people. It’s also a great way to utilize leftovers from dinner the night before!
How do you make a Broccoli and Cheddar Frittata?
For this recipe you’ll need eggs, broccoli florets, shredded Cheddar cheese, milk and cooking spray. The other thing you’ll need is either a cast iron or stainless steel pan to go into the oven. DO NOT USE NON-STICK PANS IN THE OVEN!
The Teflon coating on non-stick pans deteriorates and gives off toxic fumes at higher temperatures. Which also means that the toxic fumes released at will pollute the food and make it unsafe for eating.
Preheat the oven to 350 degrees F. Crack the eggs into a mixing bowl; then add the milk and whisk together until blended. I’m assuming you know this, but do not add the shells. We don’t want crunchy eggs! 😁
Next, add the the broccoli and cheese; then mix together. Spray an 8-inch stainless steel pan (or one that is safe for the oven) with cooking spray; then add your egg mixture.
Cook 15-20 minutes until your eggs are no longer loose and firm to the touch. I used an 8-inch pan and my eggs took 20 minutes to get firm. Remove the pan from the oven with an OVEN MITT as the handle will be hot; serve immediately.
This Broccoli and Cheese Frittata was delicious and serves four people; however, it was just my husband and I who ate it for breakfast. It was enough to have breakfast for two days which saved time the next day.
If you’d like to increase the servings, use the recipe card below to increase the number by sliding the bar to the right or left. You can also change the ingredients to vegetables and cheese you like as well.
Some suggestions may include spinach, tomatoes, mushrooms, Mozzarella, Havarti or even breakfast sausage or bacon. ~Enjoy!
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Broccoli and Cheddar Frittata
- 8 large eggs
- 3 tablespoons milk
- 1/4 cup shredded cheddar cheese
- 1 cup chopped cooked broccoli florets*
- Preheat the oven to 350 degrees F. Crack the eggs into a mixing bowl; then add the milk and whisk together until blended
- Next, add the the broccoli and cheese; then mix together.
- Spray a 8-inch stainless steel pan (one that is safe for the oven) with cooking spray; then add your egg mixture.
- Cook 15-20 minutes until your eggs are no longer loose and firm to the touch. Remove the pan from the oven with an OVEN MITT as the handle will be hot; serve immediately.
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