Broccoli-Cheddar Frittata

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  • Ingredients
    3 cups chopped broccoli
    1 small carrot, diced, OPTIONAL
    1/4 cup water
    8 EGGS
    1/4 cup milk
    2 tsp. prepared mustard
    1 tsp. salt
    1/8 tsp. pepper
    3/4 cup shredded Cheddar cheese (3 oz.)
    1 tbsp. chopped green onion

    Yields: 4 servings

  • Nutritional Information

    Per ServingĀ (1/4 of recipe)

    Excellent Source: Protein, Vitamin A, Vitamin D, Folate, Calcium and Choline

    Good Source: Iron

    Calories: 257

    Total Fat: 17 g
    Saturated fat: 8 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 395 mg
    Sodium: 677 mg
    Carbohydrates: 5 g
    Dietary Fiber: 2 g
    Protein: 20 g
    Vitamin A: 1531.7 IU
    Vitamin D: 94.6 IU
    Folate: 100.2 mcg
    Calcium: 270.1 mg
    Iron: 2.6 mg
    Choline: 268.3 mg


  1. COMBINE broccoli, carrot, if desired, and water in 10-inch nonstick skillet. COOK over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well.

  2. BEAT eggs, milk, mustard, salt and pepper in large bowl until blended. ADD broccoli mixture, cheese and green onion; mix well.

  3. COAT same skillet with cooking spray; heat over medium heat until hot. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes.

  4. REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. CUT into wedges.

Insider Info

Packed with broccoli, eggs and cheese, this is a delicious way to include protein and vegetables in a hearty breakfast or skillet supper.

Broil option: After removing from heat, frittata can be broiled, 6 inches from heat until eggs are completely set and no visible liquid egg remains, 2 to 3 minutes.

Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert it onto platter to show its nicely-browned bottom.