I love frittatas. They are basically a quiche without the crust, which makes them a healthier option. I’ve created several recipes for frittatas (including this awesome one: Make it Anything Fabulous Frittata) because I love making them. It’s a healthy and filling meal option I can make quickly without having to put in much effort.
It’s great served as a brunch or dinner or meal prepped in order to have a prepared breakfast for several days. Need to make it paleo? Add some pre-cooked meat or subtract the cheese. It’s just that versatile!
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 4-6
Preparation + Cooking Time: 30 minutes
Suggested kitchen tools: large skillet (cast iron preferred), spatula, knife, fork, large mixing bowl, whisk
Ingredients:
1/2 yellow onion, chopped
1 bunch fresh broccoli, rinsed and chopped into bite sized pieces
2 cloves garlic, peeled and pressed or minced
1 tablespoon olive oil
8 large eggs
3/4 cup plant based milk (I used unsweetened almond milk)
1/4 cup vegan cheddar, (I used a vegan shredded version from Violife)
1/2 teaspoon sea salt
1/4 teaspoon pepper
Optional: 1 tablespoon dried chives or 2 tablespoons fresh chives
How-To:
Heat your oven to 400 degree (F)
Chop the broccoli and onions and set aside
Place the 1 tablespoon olive oil in an oven-safe large skillet and warm to medium heat. Add the chopped onions and saute for 2-3 minutes (stirring frequently) or until softened and translucent.
Add the broccoli and garlic and continue to cook for 2-3 more minutes or until broccoli is softened and bright green in color. Remove from heat and set aside.
In a separate large mixing bowl, crack all 8 eggs and whisk until well beaten
Add the milk, cheese, salt and pepper and optional chives, to the eggs. Stir well.
Pour the egg mixture into the oven-safe skillet with the cooked broccoli mixture
Transfer to the oven and bake 15-18 minutes, or until it is set, “puffed” or slightly browned. You’ll know it’s set when it’s no longer “jiggly” in the center.
Remove from oven the and allow to rest a few minutes
Cut and serve, eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
I used a cast iron skillet so I could transfer the egg and broccoli mixture straight to the oven (less dishes to clean!). If you don’t have an oven safe skillet, you can use a skillet to make the veggies, then pour the broccoli and egg mixture into a large baking pan (9x13 inch) and bake according to the directions.
Omit the cheese to make this paleo
Don’t like broccoli? Add asparagus, peppers or whatever kind of veggies you like. Try an herb like parsley instead of chives. Make it yours….the possibilities are endless!
If you add meat, make sure you pre-cook it (like the vegetables) before adding to the frittata
Did you make this recipe or have feedback? Leave me a comment or fill out the form below!
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Quick and Easy Broccoli Cheese Frittata (VEG, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden