Broccoli and Cheese Frittata

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This easy Broccoli and Cheese Frittata has a secret ingredient that makes it rich, indulgent, and packed with protein. It is a great dish for breakfast, to make ahead for lunch, or even for a quick dinner.

299 CAL 10g CARBS 18g FAT 25g PROTEIN

This recipe for Broccoli and Cheese Frittata is perfect for serving at your next Sunday brunch! You can make this in less than an hour, and it always turns out perfectly. Your brunch guests are sure to love it!

Quiches and frittatas are some of my go-to dishes to make on the weekends. I can easily customize each recipe and add whatever I like. Sometimes, I'll go for a classic Vegetable Frittata or for tomatoes and goat cheese. While other times, I like to mix in asparagus and mushrooms. It just depends on my mood!

For today's frittata recipe, I decided to go with broccoli and two different types of cheeses: ricotta and parmesan.

Not only does this frittata make a delicious breakfast, lunch, or dinner, but it keeps well in the fridge. So, it's great to have around all week for a quick meal or snack.

When I decide to make one, I will double the recipe and make two, so I am sure to have leftovers for my weekly meal prep. I usually make two identical quiches, but usually, I switch out the veggies, so I have some variety!

Frittata with broccoli, eggs, and cheese in a cast iron skillet before being cooked.

What you’ll Need For this Broccoli And Cheese Frittata

The ingredients for this frittata are both filling and nutritious. They are also incredibly easy to find. Here's what you'll need before you begin, along with some extra tips about them:

  • Olive Oil: I used this to saute the onion. You can use avocado oil as a substitute.
  • Onion: You only need 1/4 cup, so feel free to use frozen diced onion for this step. You could also chop up a pearl onion if you want to save on food waste.
  • Broccoli: To save time, I just used frozen broccoli that I thawed and drained. You can also use fresh broccoli that has been chopped into bite-sized florets.
  • Ricotta Cheese: Ricotta cheese adds a delicious rich flavor to this dish. Both part skim and full fat will work or you can swap in cottage cheese. If you aren't a fan of soft cheeses, swap in your favorite shredded cheese.
  • Parmesan Cheese: For the best flavor (and to avoid hidden starches), shred your parmesan cheese at home!
  • Eggs: You'll need six eggs to make this frittata recipe.
  • Salt and Pepper: You only need to use enough salt and pepper to add a bit of flavor to the dish.

Recipe Tips And Ideas

Follow these tips to make sure that this baked frittata is cooked perfectly every time you make it!

  • Preheat the oven before you begin. This will save you time that you might otherwise wait. If you put the frittata in an oven that isn't preheated, it won't cook evenly and may take longer.
  • Use a cast-iron skillet or another oven-safe skillet. This way, you can just make everything in one dish.
  • If you don't have an oven-safe skillet, you can do the sauteing in a skillet and then transfer everything to a casserole dish to bake it.
  • You will know the frittata is done baking when you gently shake the skillet or baking dish, and it is firm. It will also have a golden color that is darker around the edges of the pan.

What To Serve With Broccoli Frittata Recipe

Even though you can certainly eat frittatas any time of day, they are known as a breakfast or brunch recipe. I like to serve a slice of it with something that tastes sweet to compliment the savory frittata. For example, if I'm in a rush, I'll have it with an apple banana smoothie.

If I have more time, I'll make some apple cinnamon pancakes to serve with it. Another time-saving recipe that tastes great with this dish is your favorite overnight oats! There are so many ways to make overnight oats, and they all taste divine.

Cheese and broccoli frittata cooked in a cast iron skillet with one sliced cut out.

Frequently Asked Questions About Baked Frittatas

Here are some questions I frequently get asked about by some readers…

Can I freeze frittatas?

Yes, you can freeze frittatas and save them to reheat later. If you are going to do this, I suggest baking them in a freezer-safe container, like an aluminum baking dish that you can seal tightly.

Then, bake the frittata as usual and let it cool off completely. Seal it tight and store it in the freezer for up to 3 months.

When you are ready to enjoy it again, let it thaw in the refrigerator overnight and then reheat at 350 degrees F for about 20 minutes!

What other vegetables can I add to frittatas?

This is the fun part! You can use any of your favorite veggies in frittatas.

Try making it with:

  • Sweet potatoes
  • Cauliflower
  • Zucchini
  • Yellow squash
  • Mushrooms

I like to use a combination of vegetables, so it tastes a little different every time.

Are these frittatas keto-friendly?

Yes, this frittata recipe is keto-friendly! Since it is made with broccoli, cheese, and eggs, it is naturally low in carbs and fits into a ketogenic diet.

What is the difference between a quiche and a frittata?

The most significant difference between a quiche and a frittata is that a quiche usually has some sort of a crust. You can make a crustless quiche, but it will usually have more dairy ingredients than egg ingredients. For this reason, a quiche usually has more cream in it than a frittata.

In my frittata recipe, I used almost equal amounts of both, so it is still considered a frittata.

Broccoli frittata with cheese cut into slices and served on a cutting board with tomatoes.

More Delicious Frittata Recipes:

The Recipe
Broccoli and cheese frittata cooked in a skillet with eggs, broccoli, ricotta cheese, and tomatoes.

Broccoli and Cheese Frittata

299 CAL 10g CARBS 18g FAT 25g PROTEIN
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  • 2 tsp. olive oil
  • 1/4 cup onion, minced
  • 10 oz. frozen broccoli, defrosted and drained
  • 1 cup part skim ricotta cheese
  • 1/2 cup Parmesan cheese
  • 6 eggs
  • Salt and pepper

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Preheat the oven to 375 degrees.


Heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes.


Add the broccoli and cook until warm.


Meanwhile mix together the ricotta, Parmesan eggs, salt, and pepper.


Add the broccoli to a baking dish. Pour the eggs and ricotta over top.


Bake for 35 minutes or until firm.

Nutritional Facts
Serving Size: 1 slice
Amount Per Serving
Calories 299
Calories from Fat 164
% Daily Value *
Total Fat 18g
Saturated Fat 8g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 308mg
Sodium 436mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 2g
Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


Prefer having crust? Use a refigerated pie crust as the base for the dish and simply pour in the filling and bake.
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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Broccoli and Cheese Frittata
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Sarah G.
June 23, 2021 - 10:46
Add a Rating:
Loved this! Super filling and kept me full all morning. Made it for meal prep and paired it with some whole grain bread and fruit.
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Megan Eaton
March 20, 2016 - 19:07
Add a Rating:
Definitely more casserole than frittata, but still tasty!
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