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.
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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.
🤷♀️ 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.
🧅 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
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🔪 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.
📝 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.)
👩🍳 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
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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Broccoli Cheddar Frittata with Tomatoes
Equipment
- 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
Renee
I see a frittata pan being added to my kitchenware collection soon. What a lovely recipe.
The Wimpy Vegetarian
They're so versatile!!
Wendy, A Day in the Life on the Farm
I love frittatas. Thanks for sharing and Happy Mother's Day
The Wimpy Vegetarian
Me too, Wendy! I make a frittata at least once a week!
Tara Noland
I love a frittata at anytime, but it is a winner of a dish for Mother's Day!!
The Wimpy Vegetarian
I know! They're really so quick (with a frittata pan) and so easy to throw veggies and greens into!
lizthechef
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!
The Wimpy Vegetarian
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!!!
Valerie Cathell Clark
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!
The Wimpy Vegetarian
Broccoli, cheddar and eggs are such a great combo! Hope you give it a whirl!
Kelly@TastingPage
I love the frittata and broccoli is such a great addition.
The Wimpy Vegetarian
Thanks so much Kelly!
Liz
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 🙂
The Wimpy Vegetarian
You must get a frittata pan! They're wonderful to have in the kitchen.
Cindys Recipes and Writings
Frittata pans would come in handy! Your dish looks delicious!
The Wimpy Vegetarian
Thanks Cindy! Yes, a frittata pan makes frittatas so, so easy. Make hash browns so easy too 🙂
Gwen @SimplyHealthyFamily
Simply gorgeous and loving the flavors!
Marlene @Nosh My Way
I need t make this fritata for my vegetarian daughter. You made it look so enticing.
The Ninja Baker
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!
Christie
Your fritatta sonds amazing. I am going to look for a fritatta pan.
cathy branciaroli
Yummy looking and awfully tempting Susan!
Kirsten
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!
Sarah | Curious Cuisiniere
What a wonderful frittata. I love throwing broccoli in with eggs!
Shaina Wizov
For me, the more veggies and cheese you stuff into a frittata the better. This sounds so yummy!
Joy | The Joyful Foodie
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. 😉
Marion@LifeTastesGood
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 🙂
Sue Lau
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
laurasmess
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
Sarah
This would make a great spring dinner 🙂 Happy mother's day!
Lauren @ Sew You Think You Can Cook
Broccoli Cheddar is my favorite soup - great combination for a frittata.
surender
Frittata are versatile egg dishes perfect for any meal, easily customizable with veggies, cheeses, and herbs, and great served hot or cold!