There’s something so satisfying about a warm, cheesy egg dish loaded with fresh veggies—like the one I’m about to share. This Broccoli Spinach Cheddar Frittata Recipe is a quick and wholesome way to brighten your breakfast, brunch, or even a light dinner.
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Why You'll Love This Recipe
I’ve made this Broccoli Spinach Cheddar Frittata Recipe more times than I can count—because it’s honestly so versatile and forgiving. Whether you’re pressed for time or looking to impress guests, it delivers flavors and nutrition with minimal fuss.
- Loaded with fresh veggies: The combo of broccoli and spinach adds great texture and nutrients.
- Cheesy comfort: Sharp cheddar melts into the eggs beautifully for a rich, creamy bite.
- Hands-off cooking: A quick stovetop sauté and then you're baking it in the oven—easy cleanup too.
- Customizable: Swap in your favorite greens or cheese to make it your own every time.
Ingredients & Why They Work
Every ingredient here plays a role in making this frittata sturdy, flavorful, and silky-smooth. Picking fresh, organic veggies really takes it up a notch, and a good-quality olive oil adds that subtle fruitiness that ties it all together.
- Organic Cage Free Eggs: They’re the protein-packed foundation—opt for cage free when you can for better flavor.
- Milk of choice: Adds moisture and lightness to the eggs; whole or 2% milk works great.
- Garlic: Just a couple cloves for that aromatic punch without overpowering the dish.
- Sea salt & black pepper: Essential for seasoning each layer of flavor perfectly.
- Cheddar cheese: The star of the savory notes—freshly grated melts better than pre-shredded.
- Extra Virgin Olive Oil: For sautéing onions and veggies, giving richness and a beautiful sheen.
- Yellow onion: Adds gentle sweetness when softened, balancing the greens.
- Broccoli florets: Thinly sliced for quick steaming and a tender-crisp bite.
- Baby spinach: Wilts down quickly and brings vibrant color and mild flavor.
- Green onions: A bit of fresh, hollow crunch that livens the mix up.
Make It Your Way
This frittata is like a blank canvas you can really have fun with. I love swapping out the greens depending on what I have on hand—some days, baby arugula or chard brings a delightful twist. And if you’re dairy-free, you can skip the cheddar and it still tastes wonderful.
- Classic Variation: I’ve tried making just a broccoli-cheddar combo without the spinach, and it’s comforting in the best way—simple and so cheesy.
- Dairy-Free Option: Use unsweetened plant milk, omit cheese, and season generously—I promise you won’t miss it.
- Bulk It Up: Add cooked potatoes or mushrooms to make it heartier for dinner.
- Spicy Kick: Toss in some red pepper flakes or diced jalapeños while sautéing for a bit of heat.
Step-by-Step: How I Make Broccoli Spinach Cheddar Frittata Recipe
Step 1: Whisk Your Egg Mixture
Start by cracking the eggs into a large bowl and whisking in the milk, garlic, half the salt, and freshly ground pepper until it’s smooth and a bit frothy. This initial whisk helps aerate the eggs, giving your frittata a nice lift. Don’t forget to fold in half the shredded cheddar now so it melts evenly later.
Step 2: Sauté Onion and Steam Broccoli
Heat your olive oil over medium heat in a 10-inch cast-iron skillet (or any oven-safe pan you love). Toss in the chopped onions with the remaining salt and stir often until they’re soft and translucent—about 3 to 5 minutes. Add the broccoli with a splash of water, then cover to steam. You want the florets bright green and tender but with a little bite, which usually takes 2 to 3 minutes.
Step 3: Wilt in the Spinach and Green Onions
Uncover the pan and stir in your spinach and green onions, cooking just long enough for the spinach to wilt—this only takes about 30 to 60 seconds. Keep the veggie layer even across the pan so the frittata cooks uniformly.
Step 4: Pour Eggs and Bake
Give your egg mixture a final whisk to unify that cheese and garlic, then pour it gently over the veggies in the pan. Sprinkle the remaining cheddar on top. Slide your skillet into the preheated 425°F oven and bake for 12 to 15 minutes, until the center is just set but still slightly jiggly when you shake the pan. This ensures your frittata stays tender, not rubbery.
Step 5: Rest and Serve
Take the frittata out and let it rest for about 5 to 10 minutes. This pause lets the eggs finish cooking through gently and makes slicing much cleaner. Cut into 6 large or 8 smaller wedges—perfect for sharing or meal prep!
Top Tip
This Broccoli Spinach Cheddar Frittata Recipe shines best when you don’t overcook it. Trust me, I learned the hard way—with over-baking, it turns rubbery fast. Keep an eye on it toward the end of baking and pull it out as soon as the center is set but still a little jiggly.
- Use a cast iron skillet: It holds heat evenly and creates a nice crust on the edges without sticking.
- Steam the broccoli: Helps it cook quick and keeps those vibrant colors popping—a detail that always impresses guests.
- Rest before slicing: I can’t stress this enough; it prevents crumbling and makes serving a breeze.
- Freshly grate cheese: It melts more smoothly and adds better flavor than pre-shredded varieties laden with anti-caking agents.
How to Serve Broccoli Spinach Cheddar Frittata Recipe
Garnishes
I love topping mine with fresh herbs like chopped chives or parsley for a pop of color and fresh zing. A light drizzle of good-quality olive oil or a sprinkle of flaky sea salt right before serving also adds wonderful depth.
Side Dishes
This frittata pairs beautifully with a crisp side salad—think arugula tossed in lemon vinaigrette—or some crusty whole-grain bread to soak up any cheesy goodness. For a heartier meal, roasted potatoes or sweet potato hash make great companions.
Creative Ways to Present
For brunch parties, I like to bake a few mini frittatas in muffin tins to serve as individual portions—super cute and handy. You can also layer this frittata with other breakfast favorites like avocado slices and smoked salmon for a stunning platter.
Make Ahead and Storage
Storing Leftovers
I store leftover slices in an airtight container in the fridge, and they keep well for up to 3 days without drying out. It makes for easy breakfasts or quick lunches throughout the week.
Freezing
If you want to freeze portions, wrap each wedge tightly in plastic wrap and then foil or place in freezer bags. They freeze well for about 1 month. I recommend thawing overnight in the fridge before reheating, so they stay moist and tender.
Reheating
Microwaving works fine for a quick reheat, but I prefer warming slices in a nonstick skillet over medium heat to maintain a slight crisp on the edges. A few minutes on each side and they’re just as delicious as freshly baked.
Frequently Asked Questions:
Yes! You can prepare it up to a day in advance, then keep it refrigerated and reheat gently when ready to serve.
Make sure your skillet is well-seasoned, and heat the olive oil until shimmering before adding ingredients. Using a cast iron skillet helps with even cooking and easy release.
Definitely! While cheddar adds a sharp flavor, Gruyère, mozzarella, or feta can also work wonderfully, depending on your taste preference.
Absolutely, it’s perfect for meal prep. Cook once, slice, and portion out for breakfasts or lunches during the week—easy, nutritious, and tasty!
Final Thoughts
This Broccoli Spinach Cheddar Frittata Recipe has become a bit of a go-to comfort dish in my kitchen because it checks all the right boxes—quick, healthy, adaptable, and downright delicious. I can’t wait for you to make it and discover your own favorite twists. Trust me, once you master this, you’ll keep coming back to it for so many occasions!
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Broccoli Spinach Cheddar Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory and nutritious Broccoli, Cheddar & Spinach Frittata featuring tender broccoli, fresh spinach, sharp cheddar cheese, and aromatic onions, baked to a perfect golden finish. This versatile dish is ideal for breakfast, brunch, or a light lunch and can be adapted to fit dairy-free preferences.
Ingredients
Egg Mixture
- 8 SimplyNature Organic Cage Free Eggs
- ½ cup milk of choice
- 2 small-to-medium cloves garlic, pressed or minced
- ½ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 cup freshly grated cheddar cheese, divided
Vegetables and Oils
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed
- 1 small yellow onion, chopped
- ⅓ cup water
- 2 cups thinly sliced broccoli florets
- 2 cups SimplyNature Organic Baby Spinach, roughly chopped
- ⅓ cup thinly sliced green onions
Instructions
- Preheat and Prepare Egg Mixture: Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt, and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half.
- Sauté Onions: In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the chopped onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
- Steam Broccoli: Add the broccoli and water to the pan. Cover with a lid or baking sheet and steam until the broccoli is brighter green and tender, about 2 to 3 minutes.
- Cook Spinach and Green Onions: Uncover the pan and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
- Combine and Bake: Arrange the vegetable mixture evenly in the skillet. Whisk the egg mixture one last time and pour it over the vegetables in the pan. Sprinkle with the remaining cheese. Bake in the oven until the frittata is just set in the middle and can be gently shaken by the handle, about 15 minutes.
- Rest and Serve: Remove the frittata from the oven and let it rest for 5 to 10 minutes. Slice into 6 large or 8 smaller wedges and serve immediately. Store leftovers covered in the refrigerator for up to 3 days, enjoying chilled or gently reheated.
Notes
- Make it dairy free by using a neutral-flavored, unsweetened non-dairy milk and omitting the cheese.
- For a classic broccoli-cheddar frittata, omit the spinach.
- Substitute your greens of choice; baby arugula and chard work well.
- Use a well-seasoned cast iron skillet for best results and even cooking.
- Allow the frittata to rest to finish cooking and make slicing easier.
Nutrition
- Serving Size: 1 wedge (⅙ of recipe)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 220 mg
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