Broccoli Cheddar Frittata
User Reviews
5
Broccoli Cheddar Frittata
Description
This frittata blends freshly steamed broccoli with grated aged cheddar and chopped fresh dill into beaten eggs seasoned with salt, black pepper, and a hint of smoked paprika. After steaming the broccoli until tender and bright green, excess moisture is drained before layering it evenly in a skillet. The cheese is spread over the broccoli, and the dill-infused eggs pour over the top. Cooking starts on the stovetop to set the edges, then continues in a 400°F oven until the eggs firm and lightly brown. The result is a light yet rich dish with contrasting textures from the tender broccoli and melted cheddar. The dill provides fresh herbal notes, while the smoked paprika adds a mild smoky depth.
Ideal for brunch or a light meal, this frittata is versatile and can be prepared ahead or enjoyed warm. Using a cast iron or oven-safe nonstick skillet aids even cooking.
Ingredients
- 6 egg
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups broccoli cut into bite size florets
- 1/2 cup water
- 1 cup cheddar cheese grated, aged sharp
- 2 tablespoons dill chopped, fresh
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 400 degrees F. In a medium mixing bowl, beat the eggs with milk, 1/4 tsp pepper and 1/2 tsp salt until fluffy (if salt sensitive use 1/4 tsp salt). Reserve.
- Place broccoli florets in a medium saucepan with 1/2 cup water. Bring to a boil. Cover the pot with a lid and let the broccoli steam for about 4 minutes till bright green and tender.
- Drain any excess liquid from the broccoli in a colander.
- Spray skillet with nonstick cooking spray or add a thin layer of olive oil, then add the steamed broccoli in an even layer across the bottom of the pan.
- Top the broccoli with an even layer of the grated cheese.
- Add the chopped fresh dill to the eggs and rewhisk the eggs till fluffy and the dill is well incorporated.
- Pour egg mixture evenly over the top of the other ingredients, tilting the pan in each direction to make sure all ingredients are evenly covered with egg. Cook for 2 minutes over medium heat until the edges begin to solidify and brown a bit. Sprinkle the smoked paprika lightly across the top of the eggs.
- Place the fritatta carefully in the oven. Let it bake for about 10 minutes, until a knife inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. It will be puffy when you first take it out of the oven, then it will settle.
Notes
- A cast iron skillet or any oven-safe nonstick skillet works well for baking the frittata evenly.
- Fresh dill offers the best flavor, but dried basil around 1½ teaspoons can substitute if needed.
- Steaming broccoli before baking maintains its color and texture without excess moisture.
- If pressed for time, try adding steamed broccoli, cheddar, and dill to scrambled eggs for a quicker preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 183mg | 61% |
| Sodium | 385mg | 16% |
| Potassium | 175mg | 4% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 178mg | 18% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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