Description
A delicious and hearty Broccoli Cheese Frittata made with fresh broccoli, sharp cheddar cheese, and a hint of smoked paprika. This easy-to-make dish is perfect for breakfast, brunch, or a light dinner and can be prepared quickly using an oven-safe skillet.
Ingredients
Scale
Egg Mixture
- 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
Vegetables & Seasoning
- 1 tablespoon olive oil
- 2 cups chopped broccoli
- 1/4 teaspoon smoked paprika
- 5 scallions, finely chopped
Cheese & Garnish
- 1 cup shredded cheddar cheese
- fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400˚F to ensure it's at the right temperature for baking the frittata.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, minced garlic, 1/4 teaspoon sea salt, and freshly ground black pepper until smooth and well combined. Set aside.
- Sauté Broccoli: Heat 1 tablespoon of olive oil over medium heat in a 12-inch oven-safe skillet. Add the chopped broccoli to the pan, seasoning with additional salt and pepper to taste. Cook for 5 to 8 minutes until the broccoli is tender, stirring occasionally.
- Add Flavors: Stir in the smoked paprika and finely chopped scallions into the broccoli mixture, mixing thoroughly to combine the flavors.
- Combine Egg Mixture: Pour the prepared egg mixture over the sautéed broccoli in the skillet. Gently stir to distribute the ingredients evenly throughout the pan.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the egg and broccoli mixture.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs are fully set. If the top begins to brown too quickly, cover the skillet loosely with foil partway through baking to prevent burning.
- Serve: Remove the frittata from the oven, let it cool slightly, then cut into wedges. Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with whole milk or half-and-half for a lighter version.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.
- Use sharp cheddar cheese for a more intense flavor or swap with mozzarella for a milder taste.
- Covering with foil halfway through baking helps prevent over-browning of the cheese.
- Fresh parsley adds a fresh, vibrant garnish but can be omitted or replaced with chives or basil.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 375 mg
