Broccoli-Cheddar-Spinach Frittata


  • 6 large eggs
  • 1/3 cup milk (dairy or non-dairy)
  • 2 cloves garlic, chopped
  • ¾ cup cheddar cheese, grated and split evenly between 2 bowls
  • ½ a yellow onion, chopped
  • 1 head broccoli, separated into florets and sliced
  • 3 tbsp water
  • 1 ½ cups spinach, roughly chopped
  • 1/3 cup green onions, chopped (OPTIONAL)
  • Salt and Pepper
  • Cooking Oil


  1. Preheat the oven to 425 degrees F.
  2. Whisk together eggs, milk, garlic, and half the cheese in a medium-sized bowl. Add salt and pepper to taste.
  3. Add a couple tablespoons of oil to an 8-inch oven-safe skillet over medium heat. When the oil is shimmering, add the chopped onion. Cook the onion, stirring occasionally, until translucent and beginning to brown around the edges, about 3-5 minutes.
  4. Add broccoli and spread it out evenly over the surface of the pan. Add the water and quickly cover the pan with a lid (if your pan doesn’t have a lid, a cookie sheet also works). Allow broccoli to steam for about 2 minutes. Broccoli should be a much brighter green and easily pierced with a fork.
  5. Add spinach and green onions (if using). Cook for about a minute or until the spinach is wilted.
  6. Spread vegetables in an even layer around the surface of the pan. Give egg mixture a quick whisk before pouring it over the vegetables. Tilt the pan or use a spatula to make sure the egg mixture is in an even layer.
  7. Sprinkle remaining cheese over the egg mixture and place pan into the preheated oven.
  8. Cook for 7-8 minutes until you can gently shake the pan handle (using an oven mitt) and the middle of the frittata just barely moves.
  9. Take the frittata out of the oven and allow to cool for about 10 minutes. Cut into wedges and serve. Frittata keeps very well in the refrigerator and will keep for at least a few days.

NOTE: Frittata is incredibly adaptable! Leave out the spinach if it’s not your favorite. Make it dairy-free by using unsweetened non-dairy milk and omitting the cheese. If you don’t have broccoli, thinly sliced Brussels sprouts or asparagus would also work. Add ham, bacon, or sausage for an even heartier breakfast.