Broccoli, Cheddar & Spinach Frittata

Name: Broccoli, Cheddar & Spinach Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 SimplyNature Organic Cage Free Eggs; ½ cup milk of choice; 2 small-to-medium cloves garlic, pressed or minced; ½ teaspoon sea salt, divided; Freshly ground black pepper; 1 cup freshly grated cheddar cheese, divided; 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed; 1 small yellow onion, chopped; ⅓ cup water; 2 cups thinly sliced broccoli florets; 2 cups SimplyNature Organic Baby Spinach, roughly chopped; ⅓ cup thinly sliced green onions

This broccoli, cheddar and spinach frittata is a vegetarian, gluten-free one-pan egg bake that works for breakfast, brunch or dinner and yields 6–8 generous slices with minimal prep.

🌍American 🥗Vegetarian 🥗Gluten-Free 🏷️Broccoli Cheddar Frittata

Total

40 min

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

8 SimplyNature Organic Cage Free Eggs
½ cup milk of choice
2 small-to-medium cloves garlic, pressed or minced
½ teaspoon sea salt, divided
Freshly ground black pepper
1 cup freshly grated cheddar cheese, divided
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed
1 small yellow onion, chopped
⅓ cup water
2 cups thinly sliced broccoli florets
2 cups SimplyNature Organic Baby Spinach, roughly chopped
⅓ cup thinly sliced green onions

12 Ingredients

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Instructions

1
Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
2
In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
3
Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
4
Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
5
Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.

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Tips & Notes

Pro tips

Sauté broccoli florets in olive oil over medium-high heat until lightly browned and tender-crisp (about 5–7 minutes) before adding to the egg mixture; this removes excess moisture and prevents a watery frittata.
Whisk eggs and milk until fully combined and slightly pale; this ensures an even, fluffy texture throughout.
Let the frittata rest for 2–3 minutes after removing from the oven before slicing; carryover cooking finishes the center gently and makes slices hold together.
If the top isn't golden enough when the center is set, run the pan under the broiler for 1–2 minutes, watching closely to avoid burning.

Substitutions

Milk of choice → heavy cream or unsweetened almond milk (no change in texture or taste)
Fresh spinach → frozen spinach, thawed and excess moisture squeezed out
Yellow onion → white or red onion, or leek whites
Cheddar cheese → Gruyère, sharp provolone, or crumbled feta

Storage & make-ahead

Cool completely, cover, and refrigerate up to 4 days; reheat gently at 350°F for 8–10 minutes or enjoy cold straight from the fridge.

Common Questions

Can you make this frittata ahead of time?

Yes. Bake completely, cool, refrigerate up to 4 days, then reheat gently in a 350°F oven for 10 minutes or eat cold.

What's the best way to tell when the frittata is done?

The edges should be set and lightly golden, the center just firm to a light touch, and a knife inserted near the middle should come out clean or with barely-set egg.