This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
Simple and delicious, this Broccoli Cheddar Frittata is an easy recipe for breakfast, brunch or dinner!
It’s pretty obvious that I love every meal of the day, but breakfast definitely holds a special place in my heart. I especially appreciate it on the weekends when my fiancé is home and we are together as a family.
We go through a lot of eggs. I mean a lot. My fiancé takes a half dozen to work every morning, Monday through Friday. Then, we all have them for breakfast on the weekends. I’m always trying out new recipes to change things up a bit, sneaking in some vegetables whereever I can!
I have been interested in making my own cheese frittata recipe for quite some time now. I wanted to give it a little more substance, so I added a bunch of broccoli, and tossed in some shallots and garlic for added flavor! In addition to being a tasty way to start the day, this recipe is also naturally low carb and gluten free.
This Broccoli Cheddar Frittata is an ideal breakfast recipe. It’s easy to make, filling, and my kids will eat broccoli without complaining. Win, win, win! It definitely helps that there is plenty of cheese all throughout and a little extra sprinkled on top! I have loved broccoli with cheddar cheese for as long as I can remember, so I knew they would too! The same goes for cheese and eggs – such a perfect breakfast combination!
Sargento® Shredded Extra Sharp Cheddar Cheese is what I use in this recipe. I like the extra sharp variety because I really want the flavor of the cheese to come through, but you can use a mild or a regular sharp Sargento® cheese variety, if you prefer. I love that Sargento® Shreds come fresh off blocks of real cheese. It’s delicious any way you use it, but especially in breakfast recipes!
From now through April 10, 2018, when you buy 2 packages of Sargento® Shredded Cheese at Harris Teeter, you can get a free carton of one-dozen grade-A large eggs! Click here to get the coupon. Then, all you’ll need to do it stop by the produce section for the last few ingredients for this recipe!
Broccoli Cheddar Frittata
Preheat your oven to 350°F.
Dice the shallot, mince the garlic, and cut the broccoli florets into bite size pieces.
In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well blended.
Stir in the cheese and set aside.
In a large, oven-proof skillet, melt the butter over medium heat. Add the shallot, garlic, and broccoli and cook until just tender, about 3-4 minutes.
Spread the vegetables out around the pan, then gently pour the egg mixture into the pan. Cook for about a minute, until the bottom just starts to firm up.
Place the pan in the oven and cook for about 12-15 minutes (add the extra cheese on top at around 10-12 minutes so that it has a few minutes to melt before the frittata is done cooking).
The frittata is done when it is just barely jiggly in the middle and golden brown along the edges and bottom. The top will not be browned.
Slide the frittata out onto a large cutting board or cookie sheet. Slice into 8 pieces.
Place a slice on a plate and top with the green onions if desired.
Broccoli Cheddar Frittata
- 8 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup sharp cheddar cheese * shredded plus more for topping
- 2 tablespoons butter
- 1 small shallot * diced
- 2 cloves garlic * minced
- 1 1/2 cups broccoli florets
- sliced green onions or parsley * optional garnish
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well blended. Stir in the cheese and set aside.
- In a large, oven-proof skillet or Dutch oven, melt the butter over medium heat. Add the shallot, garlic, and broccoli and cook until just tender, about 3-4 minutes.
- Spread the vegetables out around the pan, then gently pour the egg mixture into the pan.
- Continued cooking for 1-2 minutes, or until the bottom just starts to firm up.
- Place the pan in the oven and cook for about 12-15 minutes (add extra cheese on top at around 10-12 minutes, if desired, so that it has a few minutes to melt before the frittata is done cooking).
- The frittata is done when it is just barely jiggly in the middle and golden brown along the edges and bottom.
- Slice into 8 pieces and top with the green onions or parsley, if desired.
Tips and Techniques
- Shred the cheddar cheese from a block for the best melting and texture.
- Store leftovers in an airtight container in the refrigerator. Use within 4 days.