Broccolini and Cheese Frittata Recipe
This broccolini and cheese frittata is great for brunch, but it can also be eaten at any time of the day. It’s made with broccolini, eggs, three different cheeses, Greek yogurt, and a pinch of red pepper flakes. The broccolini is sautéed first to give it a lovely char before the dish is finished in the oven.
Enjoy a hot slice of this frittata with sliced avocado and sourdough or baguette on the side. You can also serve it with a fresh salad like this simple tomato arugula salad or this parmesan arugula salad. If serving it for dinner, you can enjoy it with some parmesan and basil garlic bread.
Frittata Ingredients
If you want to make this frittata dish, you’ll need the following ingredients (for a frittata that serves about 6):
- Broccolini – 12 oz (340 grams) broccolini, washed, trimmed, and cut into bite-sized pieces
- Eggs – 8 large eggs
- Greek Yogurt – 1/3 cup plain Greek yogurt (can be substituted with plain yogurt, heavy cream, creme fraiche, half and half, or even milk)
- Cheddar – 1/2 cup shredded Cheddar, mature/sharp
- Mozzarella – 1/2 cup shredded mozzarella, low-moisture
- Parmesan – 1/3 cup grated Parmesan
- Olive Oil – 2 tbsp olive oil
- Salt – 1 tsp kosher salt (or 1/2 tsp if fine salt)
- Pepper – 1/4 tsp ground black pepper
- Red Pepper Flakes – 1/4 tsp red pepper flakes
Equipment
You’ll need either an ovenproof skillet or a skillet (to sauté the broccolini on the stove) and a baking dish (to bake the frittata in the oven). I’ve used a 10-inch cast iron pan for the dish in the picture below. I’ve made this in many different pans, including a 12-inch stainless steel pan and a 12-inch round glass baking dish.
How to Make It (Step-by-Step)
Prep. Preheat the oven to 390°F (200°C or 180°C fan).
Step 1. Whisk the eggs, yogurt, and 1/2 tsp kosher salt in a large bowl.
Step 2. To a skillet over medium-high heat, add 2 tbsp of olive oil. When the oil is hot (after about 2 minutes), add the chopped broccolini. Sauté, stirring occasionally, until the broccolini is slightly charred and the stems are tender (about 8-10 minutes). Add 1/2 tsp kosher salt, the ground black pepper, and red pepper flakes.
Step 3. Turn off the heat on the skillet and, if your skillet is ovenproof, add the whisked eggs, lightly stirring to distribute the broccolini evenly in the skillet.
Note: If the skillet is not ovenproof, transfer the broccolini to a baking dish (lightly brushed or sprayed with oil). Then, add the whisked eggs to the baking dish.
Step 4. Reserve about a tablespoon of cheddar and mozzarella. Add the rest of the cheddar and mozzarella to the frittata, and mix it in.
Step 5. Top the frittata with the remaining cheddar, mozzarella, and all the parmesan. This cheese on the top will form a nice golden crust in the oven.
Step 6. Bake in the preheated oven at 390°F (200°C or 180°C fan) until golden and cooked through, for about 15 minutes.
Note: If using a baking dish (instead of an ovenproof skillet), it will take a couple of minutes longer (about 17-18 minutes) as the baking dish would have been cold when adding the ingredients so it would need a few minutes to get hot in the oven.
Serve it straight to the table in the pan, ready for everyone to enjoy. It’s best if you let it rest for a couple minutes before cutting into it. If using a cast-iron pan, be sure to wrap the handle and put down a heat-resistant mat on the table, as the pan will be very hot.
If you made this and enjoyed it, please let me know with a review below. I would also love to know what you served it with in the comments.
Want to Try More Frittatas?
One of my favorite things about frittatas is how you can make them with so many different ingredients. I’m often able to use leftover vegetables and different cheeses in all kinds of frittatas. Two of my favorite kinds are this spinach version and this one with mushrooms and goat cheese for breakfast or brunch.
If you want a simple frittata recipe, give this baked frittata a try. This one is simply assembled in a baking dish and then goes straight into the oven.
For a really hearty frittata, try this sausage frittata, For a true comfort dish, I’d recommend this potato frittata with mushrooms and feta. There really is a frittata for all occasions!
One-Page Recipe Card
Ingredients
- 12 oz broccolini washed, trimmed, and cut into bite-sized pieces (340 grams)
- 8 large eggs
- 1/3 cup plain Greek yogurt can be substituted with plain yogurt, heavy cream, creme fraiche, half and half, or even milk
- 1/2 cup shredded Cheddar mature/sharp
- 1/2 cup shredded mozzarella low-moisture
- 1/3 cup grated Parmesan
- 2 tbsp olive oil
- 1 tsp kosher salt or 1/2 tsp if fine salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 390°F (200°C or 180°C fan).
- Whisk the eggs, plain Greek yogurt, and 1/2 tsp kosher salt in a large bowl.
- To a skillet over medium-high heat, add 2 tbsp of olive oil. When the oil is hot (after about 2 minutes), add the chopped broccolini. Sauté, stirring occasionally, until the broccolini is slightly charred and the stems are tender (about 8-10 minutes). Add 1/2 tsp kosher salt, the ground black pepper, and red pepper flakes.
- Turn off the heat on the skillet and, if your skillet is ovenproof, add the whisked eggs, lightly stirring to distribute the broccolini evenly in the skillet. If the skillet is not ovenproof, transfer the broccolini to a baking dish (lightly brushed or sprayed with oil). Then, add the whisked eggs to the baking dish.
- Reserve about a tablespoon of the shredded cheddar and shredded mozzarella. Add the rest of the cheddar and mozzarella to the frittata, and mix it in.
- Top the frittata with the remaining cheddar, mozzarella, and all the parmesan.
- Bake in the preheated oven at 390°F (200°C or 180°C fan) until golden and cooked through, for about 15 minutes. If using a baking dish (instead of an ovenproof skillet), it will take a couple of minutes longer (about 17-18 minutes) as the baking dish would have been cold when adding the ingredients so it would need a few minutes to get hot in the oven.
Don’t forget to pin this recipe to one of your boards for later reference.
