Broccoli Cheddar Frittata
Simple and delicious, this Broccoli Cheddar Frittata is an easy recipe for breakfast, brunch, or dinner. It’s naturally low carb and gluten free.
Servings: 8 servings
Calories: 206kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 3g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 206mg | Sodium: 235mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 792IU | Vitamin C: 16mg | Calcium: 146mg | Iron: 1mg