Broccoli, Cheddar & Spinach Frittata
This spinach, broccoli and cheddar frittata recipe is a simple breakfast, brunch or dinner! It's vegetarian and gluten free.
Updated by Kathryne Taylor on August 29, 2024
Can we take an informal poll today? How many of you all secretly or not-so-secretly love cold, gloomy winter days? On the contrary, how many of you are desperate for warm, sunny spring days?
I’m firmly in the sunshine camp and generally assume that everyone else is in my camp, but my friend Mara lives for gray days. I don’t get it. I really don’t.
So, which side are you on? Either way, we’re here in the tail end of winter. This is the season when I crave cheesy, carb-heavy warmth via comfort food.
My solution to surviving winter and fitting into my spring wardrobe when the time comes is not to deny myself what I want, but to pack as much veggies and greens into it as possible. They offer bulk and fiber, not to mention vitamins and extra flavors.
This frittata was inspired by standard broccoli-cheddar quiche recipes, but I skipped the crust and added spinach for a boost of winter greens. It’s warm, rich and filling, and would go fabulously with roasted breakfast potatoes, whole-grain toast or a simple green side salad.
Frittatas are always great for brunch, but they’re also an easy weeknight dinner option. I steamed the broccoli in the pan for this frittata, so it’s a true one-skillet meal. It might not boast a revolutionary flavor combination, but it’s delicious and easy, and satisfies my comfort-food cravings.
Just be sure to start with high-quality ingredients. Organic brown eggs, spinach and delicious, freshly-grated cheddar go a long way in making this frittata taste stellar. I bought all of those ingredients at ALDI and my total at checkout was remarkably low. I love finding cost-saving solutions for healthy food that don’t sacrifice quality, and shopping at ALDI is one of them.
You can read more about why I appreciate ALDI stores in my sweet potato tostadas recipe, and check out their great healthy-eating resources, including recipes—including this frittata recipe, as well as videos and cooking tips on their blog, Hello, Healthy.
Watch How to Make Broccoli, Cheddar and Spinach Frittata
Broccoli, Cheddar & Spinach Frittata
This spinach, broccoli and cheddar frittata recipe is a simple breakfast, brunch or dinner! It’s vegetarian and gluten free. Recipe yields 6 large or 8 more modest slices.
Ingredients
- 8 SimplyNature Organic Cage Free Eggs
- ½ cup milk of choice
- 2 small-to-medium cloves garlic, pressed or minced
- ½ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 cup freshly grated cheddar cheese, divided
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed
- 1 small yellow onion, chopped
- ⅓ cup water
- 2 cups thinly sliced broccoli florets
- 2 cups SimplyNature Organic Baby Spinach, roughly chopped
- ⅓ cup thinly sliced green onions
Instructions
- Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
- In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
- Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
- Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
- Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.
Notes
Make it dairy free: Use a neutral-flavored, unsweetened non-dairy milk and omit the cheese.
Change it up: For a classic broccoli-cheddar frittata, simply omit the spinach. Or, substitute your greens of choice—baby arugula and chard would work well.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was created in partnership with ALDI and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
I made this last night for my coworkers this morning. THey loved it so easy to make.
Great news! Thanks for sharing, Gloria. I really appreciate the review!
This is a great recipe!!! We made it Thanksgiving morning for a healthy start to the day. It came together fairly quickly also. I loved starting the day with so many veggies. Delicious!!!
That’s great! I couldn’t agree more, Jennifer. Especially after all the traditional Thanksgiving food!
Very easy and delicious
Everyone loved
Going make again
Thank you for your comment! Is there a reason you chose a one star review since you liked it so much? I just want to make sure everything was great!
Made this for Christmas breakfast and it was easy and yummy!! Didn’t have a cast iron skillet so I used a glass casserole dish. Thank you!!
You are welcome! Thank you, Barbara for sharing.
Very tasty! I didn’t have broccoli on hand so I did a half recipe and just used spinach – it came out delicious and fluffy. And very pretty and appealing! Will definitely make again.
Happy to hear that! Yes, frittatas are very easy to adjust ingredients to what you have and for preference. That’s what makes them so great. I appreciate the review, Jill!
This is my go to frittata recipe, super easy and delicious. I often modify it by adding the veggies I have on hand. It is delicious with a bit of onion and orange pepper added. Good as leftovers too!
I love that about frittatas- using what you have on hand. Thank you for sharing your variation!
I made this for my mom this morning and it was a huge hit! So easy as well! Xoxo
I’m glad you and your mother enjoyed it! Thank you, Ashlyn. I appreciate the review!
Made this yesterday for my breakfast during this work week. I’ve made quite a few frittatas, however this one comes together perfectly. I actually added mushrooms and used parm cheese (out of cheddar) and it was so good I had some yesterday too!
Perfectly fluffy and the cheese level made it decadent. So glad I made this and your roasted veggie enchilada casserole for lunches. :) Can’t wait to try more soon- and get my hands on a cookbook!
Sounds like a great way to make it your own! Thanks for sharing. I appreciate the review, Shayla. :)
And yet another winner! Since my chickens have been laying in abundance, I needed to find a recipe to use those precious eggs and this was it. So easy and tasty! Thanks again, Kate.
Thanks, Sherrill!
Have made it several times. Always happy with the results.
Thank you!
Kate,
Thank you for all the wonderful recipes! My cast iron skillet I should 12″…thoughts on cooking time? Will this work or will it be two thin?
Frittatas usually work thicker. You could try doubling the recipe, but that will make a lot! Otherwise, try cutting the time and then keeping a close eye on it.
I used a glass pan and it takes a lot longer to cook. Great recipe!
Thanks for the note, Crystal!
Loving this recipe! We have already made it twice this week! It is quick and easy and very filling. I added some lentils for a little extra protein. Thanks so much!
Wonderful!! I like the edition of lentils. Thanks for the review, Jessica!
Delicious, healthy, easy to prepare. Thank you for sharing this recipe with us. Dusty Rose
You’re welcome, Dusty!
We had this for dinner last night and it was delicious! In addition to the cheddar, I sprinkled about a quarter cup of goat cheese over the top before baking it. I finished it off for breakfast this morning and it was just as good.
I made this for brunch today, it turned out delicious. I used good quality imported cheese and half almond half coconut milk for the milk in the recipe. I also used more broccoli than the recipe called for. Will definitely make this dish again.
Thanks for sharing, Annabel.
Made this for brunch…
Delicious! I upped the veggies and garlic the recipe called for. I also used half canned coconut milk and half almond milk for the milk the recipe calls for. Will definitely mAke again.
Wonderful! If you would like to leave a star review, I would appreciate it!
I used mushrooms instead of broccoli, and added some extra cheddar on top. Delicious. Great recipe.
Thanks for sharing, PB! I appreciate it.
Thank you! Made this today and it was superb!mar
Thank you for sharing, Marilyn!
I’m going to give the frittata a try this morning for breakfast. May I suggest that you visit a farm to find out the difference between “cage-free” vs. “pastured”? Also, did you know that almond, pecan, cashew, and other nut-type “milk” is not dairy milk? It’s nuts soaked in water, drained, smashed up and water added. Cow’s milk cannot be rivaled for it’s quality calcium, potassium, protein and other nutrients. It can’t be beat for nutrition or taste!
What did you think of the frittata, Judy? Thanks for sharing your opinion, too. :)
Such a great recipe! I used gruyere instead of cheddar (it was all I had) and it was delish! Thanks for sharing!!
Oh, that sounds like a great cheese option! Thanks for sharing, Margaret!
Just made this – excellent. Turned out quite wonderful – just the kind of thing I like but something I hadn’t tried before.
I’m happy to hear that, Posy! Thanks for your review.
Looks tasty! If I wanted to make this with a premade (frozen) crust, what changes would I need to make to the recipe?
Fed 5 Kids ( ages 13 to 1year) LOVED it. Added 2 extra eggs a splash more heavy cream and a bit more cheese. Also used spring onions cuz those are something that never die in my garden. Added some cilantro too. Not sure but I think the key was leaving the sauted veggies on the bottom so the eggs didn’t have I chance to even think about browning. Flavorful, fluffy,yummy.Dinner=done. Easy.
I’m glad you made it just right for them, Em! I’m happy you found this easy with such a household. Thanks for your review.
I did make it, it was delicious! I didn’t have any green onions, and I used vegetable broth instead of milk, and I just laid a couple pieces of swiss on top.. I cooked it 14 minutes at 450, and then broiled it for 3 minutes.. soo good, thank you!
Thank you for sharing, Anna! I appreciate the review.
We LOVED this frittata, Kate! Had it for breakfast for dinner with loaves of homemade honey whole wheat bread. Fantastic!
Thank you, Jessica!
Excellent! Used a variety of veggies in my frittata but this base of 8 eggs, 1/2 cup of milk (used heavy cream for keto) and 1 cup cheese is the perfect ratio for a nice silky frittata. This lasted for a few days in my house and got even more delicious as it sat. Also warms up nicely. Thanks!
This is now my go-to frittata recipe. Thank you for sharing! My whole family loves it.
Awesome so flavorful i came up with revising for future meals u can add bacon ham mushroom. Choices are endless
I don’t see if this should be covered while baking?
No need to cover!
I made this 2/13/20, with rave reviews by by my crew. My hubby ia a carnivore who doesn’t like spinach, so I used a chiffonade cutting technique and used half what was called for — I think he isn’t a native Terran,…Saturn, maybe. Really, who doesn’t like spinach? I hope this doesn’t cause fainting among your readers, but I added a pound of breakfast sausage and also added some flaked Parmesan just before baking as it added a more interesting flavor profile. This is absolutely delicious and it is going on my regular dinner and brunch rotation! At 1/4th the cost (or less) of takeout and 30 minutes to completion, what’s not to love?!
This turned out really great. It’s surprisingly difficult to find breakfast foods that aren’t loaded with butter/grease or flour/bread. At 12 minutes, my frittata was puffy and done. Served with fruit. Looking forward to warming up leftovers tomorrow!
I only had broccoli, so left out the spinach…this was a simple and delicious frittata! Thanks so much…
I made this frittata last night for dinner and it came out delicious, fluffy and very light. We had a simple Arugula salad on the side to add a little acidity. This is definitely our new go-to egg dish! Thank you
You’re welcome! Just as a frittata should be. I appreciate your review, Gary.
I didn’t follow the recipe to the letter. I added green peppers and missed out the green onions (scallions or spring onions). Perhaps a little extra garlic etc. It was absolutely delicious, though. For those outside the US, any chance you can put the metric equivalent?
Yummy as always c:
I have made this recipe over a dozen times. My family LOVES it and it is such a great quick dinner.
I’m happy you love it, Margaret!
I have made your Broccoli, Spinach,and Cheese Frittata twice. One is in the oven now. They are so good. My husband loves when I make them.
That’s great to hear, Beth! Thank you for taking the time to review!
I have made this frittata 3 or 4 times now, and love it. I appreciate that it is healthy, easy, and predictably comes out well. And I can add in some mushrooms or other veggies that I have on hand too. :) It is surprisingly filling! We have it for dinner with a salad, and it makes for a good meal. Thanks for another great recipe!
I made this last night and it was easy and delicious. I’m on my own so used an 8-inch pan and five eggs, and scaled back other ingredients. I used goat milk because I like the taste. I had to cook it a bit longer for it to look right. The cheesy smell was wonderful and so was the frittata! I ate some cold for breakfast today. Also very good but it seemed to be a bit runny from the spinach. You might consider cutting back on water when you cook that part.
Hi Cynthia, I’m sorry you found it runny. Did it seem like there was a lot of water in your skillet after you sauté? It should have evaporated some as you sautéd it.
I made this for my daughter and her boyfriend for brunch yesterday, and oh my, we all loved it!! So easy and it came out perfect! The only thing I did differently is that I sauteed the garlic with the onions after the onions sauteed for about 5 minutes or so. I sent the leftovers home with my daughter so guess what I’m making today? Yep, another frittata, can’t wait to eat it and have my own leftovers!! Thank you Cookie + Kate, your recipes are always winners!!
I love it! Thank you for sharing, Sandy. I appreciate you taking the time to review.
Delicious! I made it a second time and only change was the addition of one more garlic clove and a couple of shakes of no sodium Italian Seasoning.
Made this for a nice dinner with a salad & crusty french bread. Delicious, Easy, & Low Carb! What more can you ask for. Had no broccoli in the house so I doubled the spinach. Was really yummy-daughter can eat for lunch since its low-carb. Thanks
Delicious and satisfying!!!
I normally don’t eat much broccoli or spinach because I am not a huge fan. However, they are scrumptious in this recipe. Only change I made was to sauté garlic when I sautéed the onions. I also left out the green onion at the end because I did not have any. This is a keeper!!!
Hooray! I’m glad this one had you love it. Thank you for your review, Monty.
Looks yummy! I’m going to make tomorrow and purée some with a little oat milk for my 7 month old. Great way to get in eggs and veggies too! Thank you ☺️
I hope your little one loves it! Thank you for your review, Megan.
Delicious. I cooked it with a pack of frozen spinach (defrosted) and no broccoli or garlic and with soy milk. Very easy. I mixed the spinach in with the egg because I didn’t read that in your recipe until after I added the spinach but it worked anyway. Having friends for lunch. Serving with a green salad, a potato salad and bread. Thank you.
I like sunny days and rainy days. Rainy days are great because I live in a very dry land where rain is always appreciated.
Yummy and perfect for mid week cooking as easy to prep and quick to cook
Delicious!!
simple, adaptable, and delicious!
We are thrilled with this super tasty frittata, and it’s really beautiful too. I have made MANY frittatas and this is by far the big winner! My large AllClad nonstick skillet worked very well. Warning: the frittata finished cooking in the oven in just 7 minutes. I was careful to cook the onions long enough (probably 6 or 7 minutes over gentle medium heat) to soften nicely to get really good flavor. I have switched over to sweet vidalia, maui, or Texas sweet onions as I have discovered that slowly cooking them until thoroughly translucent results in a sweet and savory flavor bomb!). Used extra sharp very good quality Cheddar and Costco’s organic brown eggs. This recipe will go into my FAVORITES for future repetition. Thank you for your wonderful recipes! I have looked every one that I have triec.