Broccoli Cheddar Frittata with Tomatoes

A frittata of eggs cooked with broccoli, cheddar cheese and tomatoes.

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.

Course Breakfast

Cuisine Any

Keyword Broccoli Cheddar Frittata, Broccoli tomato frittata

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 447.6kcal

Author Susan Pridmore

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