Recipe: Broccoli and Cheddar Cheese Frittata

Broccoli and Cheddar Cheese Frittata, Courtesy: (Ellie Krieger)
Broccoli and Cheddar Cheese Frittata, Courtesy: (Ellie Krieger)

I love frittatas. I love just saying the word “frittatas”. It’s a happy word, and a delicious food. I made this frittata as an accompaniment to our Easter ham and it was a great addition to the meal. This is the type of dish that can be part of a holiday meal or a weeknight dinner. Hey, breakfast for dinner is a great way to shake things up. Use you favorite vegetables to customize this frittata and make it your own.
8 large eggs
2 tsp. olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped, cooked broccoli
1/4 tsp. salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar cheese (2 ounces)


  1. Separate 4 of the eggs, putting the whites into a medium-sized bowl and discarding the yolks (or save them another recipe).
  2. Add the 4 whole eggs and 2 Tbsp. of water to the whites and whisk well.
  3. In a medium, ovenproof, non-stick skillet, heat the oil over a medium flame.
  4. Add the onion and cook until it begins to soften, about 5 minutes.
  5. Add the already cooked broccoli and cook for another 2 minutes.
  6. Season with salt and a few turns of pepper.
  7. Pour the egg mixture over the vegetables in the skillet, covering them evenly.
  8. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes.
  9. Sprinkle with the cheese.
  10. Meanwhile, preheat the broiler.
  11. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes (be careful not to overcook or the egg mixture will become tough).
  12. Cut the frittata into 8 wedges and serve.

Food Mingle Blog Alternatives and Substitutions:

  • If you do not have an oven-proof skillet, simply wrap the handle of your skillet in several layers of aluminum foil to protect it from the high heat of the oven.
  • As I cooked the 1 cup of onion, I thought it was far too much onion, so I removed about half of it. With 1/2 cup of onion, the dish tasted great.
  • I also increased the amount of broccoli to about 2 1/2 cups to make it a bit more hearty.
  • I added the shredded cheese to the egg mixture. Then, I added 1/4 cup more shredded cheese to the top of the frittata before broiling it. More cheese = better (at least in my book).
  • Let the frittata cool a bit to set, before cutting it into wedges.
  • A few mushrooms would be a great addition to this frittata.

Yield: 4 servings of 2 wedges per serving (8 wedges total)

Source:, courtesy of Ellie Krieger



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