Quick Broccoli Frittata

Prep Time:
15 mins
Total Time:
20 mins

In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy.


  • 1 tablespoon extra-virgin olive oil, plus more for serving

  • 1 tablespoon minced garlic

  • 10 ounces frozen broccoli florets

  • cup grated sharp white cheddar

  • Salt and pepper

  • 5 large eggs

  • Sliced avocado and flaky sea salt, for serving


  1. In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.

  2. Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.

  3. Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.

    quick broccoli frittata served with avocado
    Frank Frances
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