No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Broccoli Cheese Frittata

Grated Parmesan cheese and broccoli florets and stems are added to a frittata to make the baked Italian omelet a good source of calcium.

  • Servings: 8
Broccoli Cheese Frittata

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2001


  • 2 heads broccoli (about 2 pounds)
  • 2 teaspoons unsalted butter
  • 2 small onions, peeled, cut into 1/2-inch pieces
  • 1 cup water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large whole eggs
  • 9 large egg whites
  • 1/2 ounce grated Parmesan cheese (1/4 cup)
  • 2 ounces goat cheese (1/3 cup)
  • Cooking spray


  1. Preheat oven to 375 degrees. Cut broccoli stems into 1/2-inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch saute pan over medium heat. Add onions; cook until translucent, about 5 minutes. Add broccoli stems, and cook until they begin to soften, about 5 minutes. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.

  2. Wipe out pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 minutes. Heat pan over medium-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese. Cook, without stirring, for 2 minutes. Transfer to oven; bake until top is golden brown and frittata is set, about 30 minutes. Let cool 1 minute before sliding out of pan. Serve hot or at room temperature.

Reviews (1)

  • pomegranatesky6 31 Mar, 2008

    really tasty and rich. But next time I would use something more than cooking spray to prevent it from sticking.

Related Topics