Broccoli and Cheddar Frittata

Name: Broccoli and Cheddar Frittata
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 4 Egg; 180 g Broccoli, cut into small florets; 60 g Cheddar, grated; 60 ml Milk; 2 tsp Olive oil; ¼ tsp Salt; ¼ tsp Black pepper, ground

Broccoli and Cheddar Frittata · ready in 34 min · 2 servings · 356 kcal per serving · easy · 7 ingredients

A tender baked egg frittata packed with bright broccoli and melted cheddar, perfect for a protein rich breakfast that feels simple and comforting.

Prep: 10 min
Cook: 24 min
Total: 34 min
Serves: 2
kcal: 356
Difficulty: easy

Breakfast Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg
180 gBroccoli, cut into small florets
60 gCheddar, grated
60 mlMilk
2 tspOlive oil
¼ tspSalt
¼ tspBlack pepper, ground

Equipment

oven, stovetop, 20 cm oven safe skillet, mixing bowl, whisk, knife, cutting board, box grater, spatula, oven mitts, plate

Instructions

Prepare Station
Gather the measured ingredients, a 20 cm oven safe skillet, mixing bowl, whisk, knife, cutting board, box grater, spatula, and oven mitts. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Heat Oven
Heat oven to 190°C / 375°F, place the rack in the center, and warm olive oil in the oven safe skillet over medium heat. · 5 min
What to look for: The oil looks glossy and moves easily across the pan.
Cook Broccoli
Cook chopped broccoli with 1 pinch of salt for 4 minutes, stirring often, until bright green and just tender at the edges. · 4 min
What to look for: The broccoli is vivid green with lightly softened stems.
Mix Eggs
Whisk eggs, milk, remaining salt, and black pepper in the bowl until the mixture is even and lightly foamy. · 3 min
What to look for: The eggs and milk are fully blended with small bubbles on top.
Fill Skillet
Pour the egg mixture over the broccoli, scatter cheddar across the top, and gently shake the skillet to level the surface. · 2 min
What to look for: Broccoli is evenly suspended and cheddar covers the surface.
Bake Frittata
Bake the frittata for 12 to 15 minutes until the center is set, the edges puff, and the top looks softly golden. · 15 min
What to look for: The center no longer jiggles and the edges are lightly puffed.
Rest Frittata
Rest the frittata for 5 minutes, then loosen the edge with a spatula and slide it onto a warm plate. · 5 min
What to look for: The frittata relaxes slightly and pulls cleanly from the skillet.
Serve Warm
Serve the frittata warm in 2 wedges, spooning any tender broccoli pieces back onto each slice. · 2 min
What to look for: Each wedge holds its shape with melted cheddar visible on top.

Nutrition (per serving)

kcal	356
Protein	24 g
Carbohydrates	9 g
of which sugars	4 g
Fat	26 g
of which saturated	10 g
Fibre	3 g
Sodium	676 mg

Nutri-ScoreC

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered at 160°C / 320°F for 8 to 10 minutes until hot throughout.

Ingredient substitutions

Egg

Medium egg: Use 5 medium eggs for a similar set and richness.

Broccoli

Frozen broccoli: Thaw well and pat dry before cooking to avoid a watery frittata.

Cheddar

Mild cheddar: Use mild cheddar for a softer dairy flavor.

Milk

Water: The texture will be lighter and less creamy.

Olive oil

Butter: Use gently so the milk solids do not brown too deeply.

Salt

Fine salt: Use a little less because fine salt seasons more densely by volume.