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 incredibly satisfying about a dish that’s both comforting and fresh, which is exactly why this Broccoli Cheese Frittata Recipe has become a staple in my kitchen. It’s simple, cheesy, packed with broccoli goodness, and turns out perfectly fluffy every time. Let me show you how to make this little slice of breakfast (or anytime!) heaven.

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

I honestly get excited whenever I make this Broccoli Cheese Frittata Recipe because it hits all the right notes — cheesy, veggie-packed, and effortlessly elegant for a simple meal. Plus, it’s super versatile and perfect for breakfast, brunch, or a quick dinner.

Fresh & Nutritious: The broccoli adds great texture and nutrition without overpowering the dish.
Cheesy Comfort: The cheddar melts beautifully, making every bite deliciously creamy.
Easy & Quick: This frittata comes together in under an hour, with straightforward steps anyone can follow.
Impressively Versatile: Adapt it to whatever veggies or cheeses you have on hand—you’ll never get bored.

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

Each ingredient in this Broccoli Cheese Frittata Recipe serves a purpose, combining to create a balance of flavors and textures. When shopping, look for fresh broccoli and sharp cheddar to maximize that signature blend of freshness and cheese intensity.

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 foundation of the frittata, providing structure and richness.
Heavy Cream: Adds creaminess and softens the egg texture for a tender bite.
Garlic: Brings a lovely aromatic punch that works beautifully with broccoli.
Sea Salt: Enhances all the flavors—use sparingly at first since cheese adds salt, too.
Freshly Ground Black Pepper: Adds a gentle heat and depth.
Olive Oil: Perfect for sautéing broccoli, adding a subtle fruity note.
Broccoli: The star veggie, chopped to cook evenly and bring that slight crunch.
Smoked Paprika: A hint of smokiness elevates the simple frittata to something special.
Scallions: Fresh, mild onion flavor brightens the dish.
Cheddar Cheese: Sharp and melty, it's the gooey heart of the frittata.
Fresh Parsley: Adds a fresh, herbal finish and color for garnish.

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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

One of my favorite things about this Broccoli Cheese Frittata Recipe is how easy it is to tweak based on what you’ve got or your mood. I often swap out broccoli for asparagus in spring or add mushrooms for an earthy twist.

Variation: Adding sun-dried tomatoes gives a sweet-tart bite I adore — it brightens the whole dish.
Dietary modifications: For a lighter version, try using half-and-half instead of heavy cream, or substitute cheddar for mozzarella for a milder melt.
Seasonal tweaks: In winter, I sometimes add roasted red peppers or caramelized onions for extra depth.

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

Step 1: Whisk the eggs and flavorings

Start by cracking 8 eggs into a bowl, then whisk in the heavy cream, minced garlic, sea salt, and freshly ground black pepper. Whisk until everything is smoothly combined and slightly frothy. This step ensures your eggs will be fluffy and well seasoned right from the start.

Step 2: Sauté the broccoli and aromatics

Heat a tablespoon of olive oil over medium heat in a 12-inch oven-safe skillet. Toss in the chopped broccoli, seasoning with a pinch of salt and pepper. Cook for 5 to 8 minutes until the broccoli is just tender — you want a little bite, not soggy. Then add smoked paprika and scallions, stirring them through to release those fantastic flavors.

Step 3: Combine eggs and cheese, then bake

Pour the egg mixture evenly over the sautéed veggies in the skillet. Give it a gentle stir to make sure it blends, then sprinkle the shredded cheddar cheese on top. Transfer the skillet to your preheated 400˚F oven and bake for 15 to 20 minutes until the frittata is set and golden. If the top browns too fast, tent some foil over it partway through baking.

Step 4: Garnish and serve

Once out of the oven, let the frittata rest for a few minutes before slicing it into wedges. Sprinkle fresh parsley on top for a pop of color and herbaceous brightness. Serve warm and watch your guests dig in happily!

Top Tip

From my experience making this Broccoli Cheese Frittata Recipe multiple times, a few small tricks have helped me get perfect results every single time. These tips are the little things that can transform a good dish into a great one.

Use an oven-safe skillet: It makes the whole cooking process easier — you go from stovetop sauté to oven bake without changing pans or losing heat.
Don’t overcook the broccoli: It should be tender but still firm, so it holds up well in the frittata without turning mushy.
Watch your bake time: Check the frittata starting at 15 minutes; it should be just set in the middle and not overly browned on top for the best texture.
Season in layers: Salt and pepper your broccoli and eggs separately to build a balanced, well-rounded flavor.

How to Serve Broccoli Cheese Frittata Recipe

Broccoli Cheese Frittata - Serving Suggestion

Garnishes

I love finishing this frittata with fresh parsley — it adds a light herbal note that contrasts nicely with the rich, cheesy base. Sometimes I toss on a sprinkle of red pepper flakes for a subtle kick or a dusting of parmesan for an extra cheesy boost.

Side Dishes

To round out the meal, I often serve this with a crisp green salad dressed simply with lemon and olive oil, or some crusty whole-grain bread which is perfect for soaking up any extra cheese and egg. Roasted potatoes are another favorite when I want a heartier brunch spread.

Creative Ways to Present

For brunch parties, I sometimes make mini versions in a muffin tin—perfect individual portions that look as cute as they taste. You can also layer thin slices of cooked potato under the broccoli for a gratin-like effect that’s bound to wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover frittata stores really well. I let it cool fully, then cover tightly with plastic wrap or store in an airtight container in the fridge. It keeps nicely for up to 3 days, making it a great make-ahead meal.

Freezing

I’ve frozen slices individually wrapped in foil and placed in freezer bags. When thawed in the fridge overnight, they reheat surprisingly well — perfect if you want to prep breakfasts or lunches ahead of time.

Reheating

To keep the frittata moist when reheating, I prefer warming it in a low oven (about 325˚F) covered loosely with foil, or briefly in the microwave with a damp paper towel on top. This helps avoid rubbery eggs.

Frequently Asked Questions:

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

Yes, you can! Just be sure to thaw and drain the broccoli thoroughly before sautéing to avoid extra moisture which can make the frittata watery.

What cheese works best besides cheddar?

Sharp cheddar is classic for flavor, but Monterey Jack, mozzarella, or gouda all melt nicely and offer deliciously different tastes. You can even mix cheeses for complexity.

Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian, but for a vegan version, replace the eggs with a chickpea flour batter and use a plant-based cheese substitute. Keep in mind the texture and flavor will differ from the original.

How do I know when the frittata is done baking?

The frittata is done when the edges are set and golden, and the center no longer jiggles when you gently shake the pan. It should have a slightly puffed, firm texture.

Final Thoughts

This Broccoli Cheese Frittata Recipe is one of those dishes that’s both a crowd-pleaser and a personal favorite. It’s easy to make, comforting, and you can trust it to come out great even if you’re throwing it together last minute. Next time you want a simple yet satisfying meal, give this recipe a try — I promise you’ll love how that cheesy broccoli mix makes breakfast, lunch, or dinner a little bit brighter.