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 truly comforting about a warm, cheesy breakfast that also sneaks in some greens. This Broccoli Cheese Frittata Recipe nails that balance perfectly—creamy eggs, bubbly cheddar, and tender broccoli all baked together into a golden, satisfying dish that feels like a cozy hug on a plate.

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

Whenever I make this Broccoli Cheese Frittata Recipe, I’m reminded how versatile and quick it is. Trust me, whether it’s a weekend brunch party or a simple weeknight dinner, it always hits the spot without much fuss.

Quick & straightforward: The whole thing comes together in under an hour with just one skillet to clean.
Perfect veggie boost: Broccoli adds just the right crunch and nutrition without overwhelming the flavors.
Load of cheesy goodness: Sharp cheddar melts beautifully, giving every bite a rich, creamy texture.
Great for any meal: Breakfast, lunch, or dinner—you’ll find yourself coming back to this recipe often.

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 blends simple, fresh ingredients that complement each other beautifully. A few essentials make the magic happen: eggs provide the fluffy base, broccoli contributes natural sweetness and texture, and cheddar brings the ooey-gooey comfort factor.

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: The star protein here, they set the structure and soak up the flavors.
Heavy cream: Adds richness and a velvety finish to the eggs—don’t skip it!
Garlic: Just a bit to amp up the savory notes.
Sea salt & pepper: Essential seasonings to balance and enhance every bite.
Olive oil: For sautéing the broccoli—adds a subtle fruitiness.
Broccoli: Chopped into bite-sized pieces to cook quickly and evenly.
Smoked paprika: Offers a gentle smoky undertone that elevates the dish.
Scallions: Sprinkled in for a fresh, mild onion flavor.
Cheddar cheese: Sharp and melty, it’s the crowning glory of this frittata.
Fresh parsley: For garnish, bringing brightness and color that make it pop.

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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

I love how flexible this Broccoli Cheese Frittata Recipe is. Feel free to swap the cheddar for your favorite cheese or toss in other veggies you have on hand. You really can’t go wrong, and it’s a great way to use up leftovers!

Variation: Once, I added sun-dried tomatoes and swapped half the broccoli with roasted red peppers—delicious extra depth in every bite.
For a lighter version: Use milk instead of heavy cream, and you can leave out the oil, sautéing the broccoli in a bit of broth instead.
Make it vegan: Try chickpea flour “eggs” and vegan cheese—though I’ll warn you, it’s a different texture but still tasty.

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

Step 1: Whisk Your Egg Mixture

First things first, whisk together 8 eggs with ¼ cup of heavy cream, the minced garlic, ¼ teaspoon sea salt, and a few grinds of black pepper until smooth. This mixture should be well combined but not frothy—just enough to lighten the eggs a bit.

Step 2: Sauté the Broccoli

Heat a tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat. Toss in your 2 cups of chopped broccoli and season with a little salt and pepper. Cook for 5 to 8 minutes until the broccoli softens but still has a nice bite. Then stir in ¼ teaspoon smoked paprika and the finely chopped scallions for that extra zing.

Step 3: Combine & Bake

Pour the egg mixture evenly over the broccoli and stir gently just to combine. Sprinkle a full cup of shredded cheddar cheese on top, then pop the skillet into your preheated 400°F oven. Bake for 15 to 20 minutes, or until the eggs have set completely. Keep an eye on it—if the top starts browning too fast, tent with foil halfway through baking.

Step 4: Garnish and Serve

As soon as you pull it out, sprinkle fresh parsley on top for a burst of color and herbaceous punch. Cut into wedges and serve warm.

Top Tip

I’ve made this Broccoli Cheese Frittata Recipe more times than I can count, and a few small tricks have really elevated my results. Sharing these with you because they’ll save you time and headache—and produce that perfect golden bake every time.

Broccoli prep: Don’t overcook your broccoli—the goal is tender, not mushy. It should still hold a bit of crispness when the frittata is done.
Mix but don’t whisk too hard: When combining eggs with cream and spices, gentle mixing keeps the texture from turning rubbery.
Use an oven-safe skillet: It’s a game changer. Starting on the stove and finishing in the oven means even cooking and easy cleanup.
Cheese timing: Adding cheese on top lets it melt and brown delicately without soaking into the eggs, which keeps flavor layers distinct.

How to Serve Broccoli Cheese Frittata Recipe

Broccoli Cheese Frittata - Serving Suggestion

Garnishes

I always go for a sprinkle of fresh parsley or chives on top because they add that fresh, green pop of color and a subtle brightness that cuts through the richness. Sometimes a dollop of sour cream or a drizzle of hot sauce can bring it to life!

Side Dishes

For a balanced meal, I like pairing this frittata with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted baby potatoes. Toasted crusty bread also makes a lovely accompaniment, perfect for scooping up those cheesy bits.

Creative Ways to Present

For brunch gatherings, I sometimes slice the frittata into mini wedges and serve it on a wooden board with bowls of fresh salsa, avocado slices, and mixed olives—turns a humble dish into a festive centerpiece everyone loves.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover frittata tightly in plastic wrap or store in an airtight container in the fridge. It stays fresh and tasty for up to 3 days, making it an easy grab-and-go option for busy mornings.

Freezing

I’ve frozen slices of this frittata successfully by wrapping them individually in foil and then popping those into a freezer bag. Defrost overnight in the fridge and you’ll still get a good texture and flavor.

Reheating

Reheat leftover frittata gently in a 350°F oven or in the toaster oven for 10-15 minutes to keep the edges nice and crisp. Microwaves work in a pinch but can make the eggs a bit watery, so I reserve that for the quickest fix.

Frequently Asked Questions:

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

Absolutely! If you’re using frozen broccoli, be sure to thaw and drain it well to avoid excess moisture, which can make your frittata soggy. You might want to sauté it a little longer to dry it out before adding the eggs.

What’s the best cheese to use in this Broccoli Cheese Frittata Recipe?

Cheddar is my favorite for this recipe because it melts nicely and adds sharpness, but you can also swap in mozzarella for a milder, gooier texture, or even a tangy feta for a flavor twist.

Can I make this recipe dairy-free?

Definitely! To make a dairy-free Broccoli Cheese Frittata Recipe, substitute heavy cream with coconut milk or a nut-based cream, and replace cheddar with your favorite dairy-free cheese. Just keep an eye on cooking times as non-dairy alternatives may behave slightly differently.

What’s the best way to ensure the frittata doesn’t stick to the pan?

Using a well-seasoned cast iron or non-stick oven-safe skillet is key. Also, heat the oil well before adding the broccoli, and don’t skimp on the oil. If you follow the recipe steps, your frittata should come out cleanly with no sticking issues.

Final Thoughts

This Broccoli Cheese Frittata Recipe has become one of my go-to dishes because it’s simple, nourishing, and downright delicious. It’s the kind of recipe you feel great about making again and again, especially when you want food that’s both tasty and wholesome. Give it a whirl—you might just find your new favorite brunch or quick dinner hero.