Broccoli and Cheese Frittata

January 6, 2021

cast iron pan on table with eggs and broccoli

Serving Size: 4

Nutritional Information

 Calories: 268 Total fat: 17 g Saturated fat: 7 g Polyunsaturated fat: 2 g Monounsaturated fat: 6 g Cholesterol: 395 mg Sodium: 927 mg Carbohydrates: 8 g Fiber: 2 g Sugar: 3 g Protein: 20 g Vitamin A: 363 mcg Vitamin D: 2 mcg Folate: 98 mcg Choline: 314 mg Calcium: 262 mg Iron: 2 mg Potassium: 428 mg This recipe is an excellent source of protein, vitamin A, folate and choline.

Quantities and Ingredients

  • 8 Eggs
  • 3 cups Chopped Broccoli
  • 1/4 cup Water
  • 1/4 cup Milk
  • 2 teaspoon Dijon Mustard
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 3/4 cup Shredded Cheddar Cheese
  • 1 tablespoons Chopped Green Onion


  1. PREHEAT oven to 350˚. COMBINE broccoli and water in 10-inch, oven-proof nonstick skillet. COOK over medium heat until tender, stirring occasionally, about 5 minutes. DRAIN well.
  2. BEAT eggs, milk, mustard, salt and pepper in large bowl until blended. ADD broccoli mixture, cheese and green onion; MIX well.
  3. COAT same skillet with cooking spray and HEAT over medium heat until hot. POUR egg mixture into skillet and COOK over low to medium heat until edges are set, about 5 minutes.
  4. REMOVE from burner and TRANSFER to oven. BAKE until eggs are completely set and no visible liquid egg remains, about 10 minutes. REMOVE from oven and let sit for 5 minutes. CUT into wedges and SERVE.


For an impressive presentation, invert frittata onto a plate to show it’s nicely browned bottom. For a quick dinner, add slices of chopped ham or chicken.