Cooking & Recipes
Broccoli Cheese Frittata
A hearty, protein-packed frittata loaded with tender broccoli florets and a double hit of melty cheddar and gruyere cheese, all held together by a silky egg and Greek yogurt base. The stovetop-to-oven technique gives you beautifully set edges with a soft, custardy center that's anything but rubbery. Whether you're feeding a crowd at brunch or meal-prepping lunches for the week, this versatile one-pan dish delivers every time.
Get setIngredients
Recipe yield: 8. Shown for cooking scale, not as a health score.
Make itInstructions
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Preheat oven to 350 degrees.
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Crack the eggs into a mixing bowl. Add the Greek yogurt and a generous shake of salt and pepper.
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Whisk this all together until cohesive. It’s OK if there are a few small lumps of yogurt remaining. Set aside.
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In a 12-inch cast iron skillet, heat the olive oil over medium heat. Add the white onion and stir, cooking for 1-2 minutes until they are translucent.
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Add the scallions and broccoli to the skillet. Season with salt and pepper to taste. Stir everything up and continue to cook for 5-7 minutes, until the broccoli is bright green but still a bit firm.
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Spread the vegetables around into an even layer in the skillet.
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Reduce heat to low.
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Pour the whisked eggs into the skillet. Give everything a gentle stir to evenly distribute the eggs.
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Cook frittata on the stovetop on low heat for 2-3 minutes, until the edges just begin to set.
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Using oven mitts, transfer the skillet to the oven.
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Cook in the oven for 10-15 minutes, until the center is just set. It will still be slightly jiggly, but bounce back to the touch.
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Let the frittata cool for 5 minutes before slicing into 8 pieces.
Adapted from daisybeet.com