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    Home » BREAKFAST + BRUNCH

    30- Minute Broccoli Cheddar Frittata with Tomatoes

    Modified: Apr 18, 2023 by Susan Pridmore · This post may contain affiliate links · 31 Comments

    This broccoli cheddar frittata, with tomatoes, is a great low-carb breakfast to start your weekend on the right foot! This post shows 2 different ways to make a frittata, and how the resulting frittatas differ from each other.

    And it only takes 6 ingredients (except butter, salt and pepper) and 30 minutes to make it, although one method is shorter than the other.

    Jump to Recipe
    A frittata of eggs cooked with broccoli, cheddar cheese and tomatoes.
    This frittata was cooked using a frittata pan.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🤷‍♀️ What is a frittata?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 👩‍🍳 Preparation Tips
    • 👩‍🍳 Is there a difference in the texture between using a frittata pan or a skillet?
    • 💡Ideas for Possible Variations
    • 📇 More Breakfast Ideas
    • Broccoli Cheddar Frittata with Tomatoes

    Do you need a breakfast dish that's super easy and delicious when you have houseguests? Or an eggs dish for a brunch? Then you need frittatas in your life. We have friends we visit in Ashland, Oregon, and frittatas are on the menu every time we visit. It's so fun to watch them being made while I sip on some ginger lemon honey tea.

    And in summer when I have a lot of zucchini on hand, this zucchini tomato frittata is perfect.

    Broccoli cheddar cheese frittata with tomatoes, topped with Parmesan cheese and chives in a skillet.
    Broccoli cheese frittata cooked in skillet and finished in the oven.

    🤷‍♀️ What is a frittata?

    I think of frittatas as a cross between a crustless quiche and an omelet that's started on the stovetop and baked in the oven. They always include some combination of cheese, vegetables and meat.

    Some versions take the crustless quiche direction and include whole milk, heavy cream, or a combination of the two. This makes for a fluffier frittata. Other versions, such as the recipe in this post, are closer to an omelet. It eliminates the dairy, except for using butter, and the result is a denser, flatter frittata.

    In all cases, veggies are first sautéed on the stovetop using an oven-safe skillet. Eggs and cheese are added, and the frittata cooks up in the oven. Frittatas using dairy take longer to cook than those not using milk or cream, if you're using the same number of eggs.

    Ingredients to make broccoli cheddar frittata with text overlay.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    • Broccoli - I use fresh broccoli, not frozen. I think frozen would be a little watery in a frittata.
    • Green onions (scallions)
    • Garlic
    • Grape tomatoes
    • Eggs
    • Dried red pepper flakes (optional)
    • Cheddar cheese

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    • Chef's knife
    • Frittata pan *see Note below.
    • Whisk

    Note: If you don't have a frittata pan, use either a 10-inch cast iron skillet, or 10-inch oven-safe sauté pan.


    Four process shots of making a broccoli cheddar frittata with text overlay.
    These process shots use the skillet + oven method since most people don't have a frittata pan.

    📝 Instructions Overview

    There are two distinct ways to make a frittata. One way is to use a frittata pan, and is cooked only on the stovetop. A frittata pan is my favorite, and consists of 2 skillets that interlock into a clamshell. This allows you to flip it on the stove, and is an ideal kitchen tool for making frittatas, but not essential.

    The other way, which is the traditional method, starts on the stovetop with an oven proof skillet, and is finished in the oven.

    Detailed instructions for making this broccoli cheddar frittata using either method are in the recipe card below, but here's an overview!

    Frittata Pan Method

    Step 1

    It's best to pre-cook the broccoli if using whole florets in the frittata. Steam the broccoli either in the microwave or in a small pot using a steamer insert.

    Note: When making a broccoli frittata, you can alternatively chop the broccoli florets into smaller pieces, and sauté the broccoli in the frittata pan with the butter and 1 tablespoon of water, and then continue with Step 2.

    Step 2

    Whisk together the eggs, salt, pepper and dried red pepper flakes (if using). Stir in half of the grated cheddar cheese.

    Step 3

    Sauté the green onions (scallions) in a little butter in the frittata pan until softened (I start with the deeper pan of the two that come with the frittata set.) Add the garlic and cook for another minute or two. Add the tomatoes, steamed broccoli, and eggs, salt and pepper.

    Note: If you diced the broccoli into small pieces, sauté the broccoli in the frittata pan first until softened, add the scallions and sauté for another few minutes, and then add the garlic and cook another minute until fragrant. Then add the tomatoes and eggs.

    Step 4

    When the eggs begin to set up around the edges, interlock the more shallow pan of the frittata set with the one on the stovetop. Flip the frittata pans, and uncouple the top skillet from the bottom one, and add the remaining cheese to the top. Return the top pan, and interlock again.

    Continue to cook for a few minutes until the eggs are done.

    Skillet + Oven Method

    The first 3 steps are exactly the same as with a frittata pan, except you'll use an oven safe skillet.

    Step 4

    Once the eggs and tomatoes have been added to the skillet, immediately slide the skillet into a hot oven preheated to 425˚F.

    Bake for 5 minutes, and sprinkle the remaining cheese over the top of the frittata. Cook for another few minutes until the eggs are set in the middle. The frittata will be firm to the touch when you lightly press.

    👩‍🍳 Preparation Tips

    • A great way to steam the broccoli is to place it in a microwave-safe bowl with a couple tablespoons of water. Cover with plastic wrap, and microwave for 4 minutes on high. Super fast.
    • I only use florets in a frittata, as the stalks can be a little tough in a frittata.

    Idea: If you have a dog, chop the stalks into pieces, steam, and finish with a tiny amount of avocado oil, and a tiny pinch of salt, and air fry at 400˚F for 4 minutes - depending on the size of the broccoli chunks. This gets them a little crispy, and my dog adores this as a healthy snack. Don't give them a lot of broccoli at once, though, as it can cause gas. (I do the same thing with cauliflower.)

    Broccoli cheddar frittata with tomatoes on a serving plate.

    👩‍🍳 Is there a difference in the texture between using a frittata pan or a skillet?

    Yes. The frittata pan yields a fluffier frittata without using dairy than the skillet version. You can see this in the photos.

    💡Ideas for Possible Variations

    • Use other cheeses in place of the cheddar. For example, feta cheese, fontina or Monterey Jack cheeses are all good choices. I've tried them all, but with broccoli I prefer a sharp cheddar cheese.
    • Swap out the tomatoes for chopped red bell pepper. Sauté it before adding the eggs.
    • If the dried red peppers add too much heat for you, and prefer an herb, whisk ½ teaspoon dried oregano into the eggs with the salt and pepper.

    📇 More Breakfast Ideas

    Blackberry Cornmeal Pancakes

    Zucchini Frittata with Corn and Roasted Tomatoes

    Easy Cinnamon Rolls (Tangzhong Method!)

    Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    A frittata of eggs cooked with broccoli, cheddar cheese and tomatoes.
    4.89 from 26 votes

    Broccoli Cheddar Frittata with Tomatoes

    This broccoli cheddar frittata recipe, dotted with tomatoes, is a great low-carb breakfast to start your day on the right foot! The directions include using a frittata pan method as well as using a skillet.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: Any
    Keyword: Broccoli Cheddar Frittata, Broccoli tomato frittata
    Servings: 2 servings
    Calories: 447.6kcal
    Author: Susan Pridmore
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    Equipment

    • Chef's knife
    • Whisk
    • frittata pan or 10-inch oven safe skillet

    Ingredients

    • 2 cups chopped broccoli florets
    • 2 tablespoons unsalted butter
    • ⅓ cup sliced green onions
    • 3 garlic cloves minced
    • 5 large eggs well whisked
    • ¾ teaspoon kosher salt to taste
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon dried red pepper flakes
    • ½ cup grated cheddar cheese divided
    • ⅔ cup cherry tomatoes halved
    • 1 teaspoon chopped chives optional garnish
    • 1 teaspoon grated Parmesan cheese optional garnish

    Instructions

    Frittata Pan Method

    • Steam the broccoli until tender in a small pot with a steamer, about 10 minutes.
      Pro Tip: Or you can steam the broccoli in the microwave oven. To use this method, place the broccoli in a microwave-safe dish with a little water - no more than 2 tablespoons. Cover with plastic wrap, and microwave for 4 minutes.
    • Whisk together the eggs, salt, pepper and dried red pepper flakes (if using) in a medium bowl. Stir in one-half of the grated cheese. Set aside.
    • Melt the butter in the deeper pan of the frittata cookware over medium heat, and add the green onions. Sauté until softened. Add the garlic, and sauté for another minute.
      Add the tomatoes, steamed broccoli, and eggs.
    • Shake the pan a couple of times to even out the distribution of the egg mixture. When the eggs start 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.
    • 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.
    • Finish with Parmesan cheese and chopped chives just before serving, if desired.

    Skillet (Oven) Method

    • Preheat the oven to 350˚F.
    • Follow the above directions using the Frittata Pan Method (using an oven safe 10-inch skillet) until the eggs are added to the skillet.
    • Reduce the heat to medium low heat, and cook until set around the edge, about 3 minutes. Slide the skillet into the preheated oven, and bake for 10 minutes. Sprinkle the remaining grated cheese over the top, and slide back in the oven to bake for 2 minutes, or until the center of the frittata is set when lightly pressed on with a finger.
    • Let rest for 5 minutes, and serve warm or at room temperature.
    • Sprinkle with Parmesan cheese and chopped chives if desired.

    Nutrition

    Calories: 447.6kcal | Carbohydrates: 12.6g | Protein: 26.1g | Fat: 33.3g | Saturated Fat: 16.7g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 9.7g | Trans Fat: 0.5g | Cholesterol: 523.4mg | Sodium: 1278.9mg | Potassium: 665.9mg | Fiber: 3.4g | Sugar: 3.8g | Vitamin A: 2359.8IU | Vitamin C: 97mg | Calcium: 343.9mg | Iron: 3.6mg
    A broccoli cheddar cheese frittata in a skillet with one piece missing, with text overlay.

    A piece of broccoli cheddar frittata on a plate, and the rest in a skillet, with text overlay.
    « Spiced Roasted Pumpkin Seeds (Pepitas)
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Renee

      May 10, 2015 at 3:38 am

      I see a frittata pan being added to my kitchenware collection soon. What a lovely recipe.

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 10:44 am

        They're so versatile!!

        Reply
    2. Wendy, A Day in the Life on the Farm

      May 10, 2015 at 7:58 am

      I love frittatas. Thanks for sharing and Happy Mother's Day

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 10:45 am

        Me too, Wendy! I make a frittata at least once a week!

        Reply
    3. Tara Noland

      May 10, 2015 at 8:22 am

      5 stars
      I love a frittata at anytime, but it is a winner of a dish for Mother's Day!!

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 10:46 am

        I know! They're really so quick (with a frittata pan) and so easy to throw veggies and greens into!

        Reply
    4. lizthechef

      May 10, 2015 at 8:35 am

      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!

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 10:47 am

        I never had either Liz, until we started visiting our friends in Ashland. Once I saw hers in action, I had to have one. I use it all the time! So glad you're feeling better!!!

        Reply
    5. Valerie Cathell Clark

      May 10, 2015 at 10:00 am

      5 stars
      I love a good frittata! I've yet to make one with broccoli, but thanks to you, I have a lovely recipe to try now!

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 10:48 am

        Broccoli, cheddar and eggs are such a great combo! Hope you give it a whirl!

        Reply
    6. Kelly@TastingPage

      May 10, 2015 at 11:56 am

      5 stars
      I love the frittata and broccoli is such a great addition.

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 2:00 pm

        Thanks so much Kelly!

        Reply
    7. Liz

      May 10, 2015 at 1:31 pm

      5 stars
      OK, I need a frittata pan, too!!! Your frittata looks spectacular and I've been eating a lot of eggs for breakfast lately---must add this to my menu 🙂

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 2:01 pm

        You must get a frittata pan! They're wonderful to have in the kitchen.

        Reply
    8. Cindys Recipes and Writings

      May 10, 2015 at 1:46 pm

      5 stars
      Frittata pans would come in handy! Your dish looks delicious!

      Reply
      • The Wimpy Vegetarian

        May 10, 2015 at 2:02 pm

        Thanks Cindy! Yes, a frittata pan makes frittatas so, so easy. Make hash browns so easy too 🙂

        Reply
    9. Gwen @SimplyHealthyFamily

      May 10, 2015 at 2:04 pm

      Simply gorgeous and loving the flavors!

      Reply
    10. Marlene @Nosh My Way

      May 10, 2015 at 3:44 pm

      5 stars
      I need t make this fritata for my vegetarian daughter. You made it look so enticing.

      Reply
    11. The Ninja Baker

      May 10, 2015 at 3:47 pm

      5 stars
      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!

      Reply
    12. Christie

      May 11, 2015 at 4:45 am

      5 stars
      Your fritatta sonds amazing. I am going to look for a fritatta pan.

      Reply
    13. cathy branciaroli

      May 11, 2015 at 7:16 am

      5 stars
      Yummy looking and awfully tempting Susan!

      Reply
    14. Kirsten

      May 11, 2015 at 8:51 am

      5 stars
      Susan,
      What a great flavor combination, and I'm with your mom with the addition of broccoli. I've never seen a frittata pan--must look for one as this looks delicious.
      Thanks!

      Reply
    15. Sarah | Curious Cuisiniere

      May 11, 2015 at 2:02 pm

      5 stars
      What a wonderful frittata. I love throwing broccoli in with eggs!

      Reply
    16. Shaina Wizov

      May 11, 2015 at 2:41 pm

      5 stars
      For me, the more veggies and cheese you stuff into a frittata the better. This sounds so yummy!

      Reply
    17. Joy | The Joyful Foodie

      May 11, 2015 at 6:13 pm

      5 stars
      It's funny, I've always wondered at the utility of frittata pans, but you're making me think I need one! This frittata sounds delish with or without the sausage. 😉

      Reply
    18. Marion@LifeTastesGood

      May 11, 2015 at 9:18 pm

      5 stars
      I will have to look into a fritatta pan. I've never used a specific pan for them, but I sure do love making them and this looks spectacular. Perfect for Mom's Day. I hope yours was lovely 🙂

      Reply
    19. Sue Lau

      May 12, 2015 at 11:27 am

      5 stars
      That is a beautiful frittata. I love the texture on top! I love your roses too, I want that bush in my garden! 😀 Have a great week- ~s

      Reply
    20. laurasmess

      May 12, 2015 at 11:41 pm

      5 stars
      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

      Reply
    21. Sarah

      May 13, 2015 at 3:39 am

      5 stars
      This would make a great spring dinner 🙂 Happy mother's day!

      Reply
    22. Lauren @ Sew You Think You Can Cook

      May 17, 2015 at 3:34 pm

      Broccoli Cheddar is my favorite soup - great combination for a frittata.

      Reply
    23. surender

      October 17, 2024 at 11:15 pm

      5 stars
      Frittata are versatile egg dishes perfect for any meal, easily customizable with veggies, cheeses, and herbs, and great served hot or cold!

      Reply
    4.89 from 26 votes (8 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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