Broccoli Cheddar Frittata with Tomatoes: #SundaySupper

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Broccoli Cheddar Frittata with Tomatoes

We have friends in Ashland, just over the California line into Oregon, who we visit when we drive to Portland to see our step-daughter and her family. Ashland is famous for it’s vibrant theatre life and is synonymous for Shakespeare on the west coast. They’ve even created a replica of the Globe theater, in addition to their other theaters in town. The acting and directing is first rate.

And so is the food in town. Especially if you eat at Ron and Susan’s home. Susan is a master at frittatas, and when we traveled through there a couple of weeks ago, she greeted us one morning with a fluffy frittata filled with mushrooms, tomatoes and cheese. We brought some strawberries which Susan tossed with other berries she had on hand, and someone else had picked up a coffeecake. We were in Heaven.

My mom has been gone for a few years now, but if she was still with me, this is the breakfast I’d love to make her for Mother’s Day, except she’d want broccoli in hers. There’s so much that’s happened in my life since she passed away. We’d have quite a visit with so much to share.

Happy Mother’s Day mom.

Cook’s Tips:

  • I use a frittata pan to make frittatas. It’s worth getting, as it can be used for anything. Especially making hash brown potatoes.

Wimpy Tips:

Sausage is the obvious choice, especially a spicy Italian pork sausage, or chorizo. Cook it up, crumble or slice, and add to the frittata with the broccoli.

5.0 from 2 reviews
Broccoli Cheddar Frittata with Tomatoes: #SundaySupper
Prep time
Cook time
Total time
If you don't have a frittata pan, which consists of 2 pans that interlock into a clamshell, begin the frittata in a well buttered medium oven-proof skillet and cook until the edges start to set up. Slide the skillet into a 375˚F oven and complete the cooking process for about 10 minutes.
Recipe type: Breakfast
Serves: 2 servings
  • 2 cups chopped broccoli
  • 2 Tbsp unsalted butter
  • ⅔ cup grape tomatoes, halved
  • 5 large eggs, well whisked
  • ¾ tsp sea salt, to taste
  • ½ tsp freshly ground pepper
  • ⅓ cup freshly grated cheddar cheese
  1. Steam the broccoli until tender, about 10 minutes.
  2. Melt the butter in the deeper pan of the frittata cookware over medium-high heat, and add the tomatoes. Cook until the tomatoes are lightly charred, about 5 minutes. Reduce the heat to medium.
  3. Add the steamed broccoli, eggs, salt and pepper. Shake the pan a couple of times to even out the distribution of the egg. When the egg starts to set up around the edges, it's time to flip. Fit the shallow pan of the frittata set over the deep pan, and quickly flip it over. Remove the deep pan and sprinkle the cheese over the top of the frittata.
  4. Place the deep pan back over the shallow pan for about 3 - 4 minutes to melt the cheese and continue cooking the frittata. Slide it out onto a serving platter and serve.

The theme this week on #SundaySupper is, of course, Mother’s Day. Big thanks to Camilla at Culinary Adventures with Camilla for hosting us this week. It’s a lot of work, and we all appreciate it!

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    Yes, I’d love to sit down with my mother and catch up – she never knew about my passion for food-writing and blogging and how many of her recipes – and those of her mother – I have shared with so many folks.

    By the way, I never heard of a frittata pan – always use a ten-inch skillet. Now I want one!

  2. says

    Gorgeous frittata, Susan. Just so I can make one like yours I very well may follow your tip and purchase a frittata pan =)

    P.s. LOVE to go to Ashland someday soon and enjoy Shakespeare at the (American) Old Globe =)

    P.s.2. Pinning!

  3. says

    Yum, I was absolutely drooling over this on instagram Susan. It looks and sounds delicious! I don’t often make frittatas or quiches but my husband loves both. I might just have to try your version for some extra brownie points 😉
    Sending you mothers day hugs. Your mum sounded like a beautiful, wise woman (very glad I got to ‘meet’ her daughter on this thing we call the internet!) xxx
    laurasmess recently posted..Carrot and Zucchini Cupcakes with Yoghurt FrostingMy Profile

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