Description
A delicious and nutritious Broccoli, Cheddar & Spinach Frittata that's perfect for breakfast or brunch. This easy-to-make frittata combines fresh broccoli, baby spinach, sharp cheddar cheese, and flavorful aromatics, baked to perfection in a cast iron skillet for a savory and satisfying meal.
Ingredients
Units
Scale
Egg Mixture
- 8 eggs, SimplyNature Organic Cage Free
- 1/2 cup milk of choice
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon sea salt, divided
- Freshly ground black pepper, about 5 twists
- 1 cup freshly grated cheddar cheese, divided
Vegetables & Aromatics
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
- 1 small yellow onion, chopped
- 1/3 cup water
- 2 cups thinly sliced broccoli florets
- 2 cups SimplyNature Organic Baby Spinach, roughly chopped
- 1/3 cup thinly sliced green onions
Instructions
- Preheat Oven. Preheat your oven to 425 degrees Fahrenheit to get it ready for baking the frittata.
- Prepare Egg Mixture. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon sea salt, and freshly ground black pepper until well combined. Stir in half of the grated cheddar cheese, reserving the rest for later.
- Sauté Onions. Heat the olive oil in a 10-inch well-seasoned cast iron skillet or oven-safe sauté pan over medium heat until shimmering. Add the chopped onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
- Steam Broccoli. Add the broccoli florets and water to the pan, then cover with a lid or baking sheet. Steam until broccoli is bright green and easily pierced with a fork, about 2 to 3 minutes.
- Wilt Spinach and Add Green Onions. Remove the cover and add the spinach and green onions to the skillet. Stir constantly until the spinach is wilted, about 30 to 60 seconds. Arrange the vegetable mixture evenly in the skillet.
- Add Egg Mixture and Cheese. Whisk the egg mixture one more time and pour it evenly over the vegetables. Sprinkle the remaining cheddar cheese on top.
- Bake Frittata. Transfer the skillet to the preheated oven and bake until the center is just barely set and the frittata wiggles slightly when the pan is gently shaken, about 15 minutes.
- Rest and Serve. Allow the frittata to rest for 5 to 10 minutes before slicing into 6 large or 8 smaller wedges. Serve immediately. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Make it dairy free by using an unsweetened non-dairy milk and omitting the cheese.
- For a classic broccoli-cheddar version, omit the spinach.
- Substitute spinach with other greens like baby arugula or chard.
- Use a well-seasoned cast iron skillet for even cooking and easy baking.
- Leftover frittata can be enjoyed chilled or gently reheated.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg
