Simple and delicious, this Broccoli Cheddar Frittata is an easy recipe for breakfast, brunch, or dinner. It’s naturally low carb and gluten free.
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Eggs are a go-to staple for those following low carb and keto diets. But, eggs can get boring really fast.
Frittata’s are a great way to add unique flavors and healthy veggies to the same old eggs.
This Broccoli Cheddar Frittata is made with broccoli, shallots, and plenty of cheese. It’s definitely a delicious break from the norm!
What an even more unique frittata recipe to try next? Check out this Artichoke Frittata with Shallots and Fontina.
Why This Recipe Works
This Broccoli Cheddar Frittata is an ideal breakfast recipe. It’s easy to make, filling, and a great way to get your kids to eat broccoli without complaining. It definitely helps that there is plenty of cheese all throughout this recipe.
There’s a lot more substance to this frittata than traditional scrambled eggs. Broccoli, shallots and garlic add so much flavor.
In addition to being a tasty way to start the day, this recipe is also naturally low carb and gluten free.
How to Make a Broccoli Cheddar Frittata
Prep!
Preheat your oven to 350°F.
Dice the shallot, mince the garlic, and cut the broccoli florets into bite size pieces.
Create!
In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well blended.
Stir in the cheese and set aside.
In a large, oven-proof skillet or Dutch oven, melt the butter over medium heat. Add the shallot, garlic, and broccoli and cook until just tender, about 3-4 minutes.
Spread the vegetables out around the pan, then gently pour the egg mixture into the pan. Cook for about a minute, until the bottom just starts to firm up.
Place the pan in the oven and cook for about 12-15 minutes (add the extra cheese on top at around 10-12 minutes so that it has a few minutes to melt before the frittata is done cooking).
The frittata is done when it is just barely jiggly in the middle and golden brown along the edges and bottom. The top will not be browned.
Present!
Slice into 8 pieces.
Place a slice on a plate and top with the green onions or parsley, if desired.
Tips and Techniques
- Shred the cheddar cheese from a block for the best melting and texture.
- Store leftovers in an airtight container in the refrigerator. Use within 4 days.
FAQ’s
- Can you freeze a frittata? Yes, you can freeze a frittata for up to 2 months. Allow it to thaw before reheating it in the oven for the best results.
- How do you know when a frittata is done?A frittata is done baking when the edges are firm and lightly browned and the center is still slightly jiggly.
- What’s the difference between a quiche and a frittata?A quicheusually has a crust, but not always. It is also is made from a combination of eggs and milk or cream. A frittata doesn’t have a crust and uses very little or no milk or cream.
More Low Carb Breakfast Recipes to Try
Looking for a low carb breakfast recipe that’s not egg based? Try these Keto Cranberry Orange Scones. They are absolutely delicious!
If you’re an egg lover, but like to switch things up a bit, then you might want to check out this recipe for Eggs Benedict on Cauliflower Toast or this recipe for a Keto Breakfast Casserole.
Love this Broccoli Cheddar Frittata recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Broccoli Cheddar Frittata
Simple and delicious, this Broccoli Cheddar Frittata is an easy recipe for breakfast, brunch, or dinner. It’s naturally low carb and gluten free.
Course Breakfast
Cuisine Gluten Free, Low Carb, Vegetarian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8 servings
Calories 206kcal
Author Lauren Harris
Ingredients
- 8 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup sharp cheddar cheese * shredded plus more for topping
- 2 tablespoons butter
- 1 small shallot * diced
- 2 cloves garlic * minced
- 1 1/2 cups broccoli florets
- sliced green onions or parsley * optional garnish
Instructions
Preheat your oven to 350°F.
In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well blended. Stir in the cheese and set aside.
In a large, oven-proof skillet or Dutch oven, melt the butter over medium heat. Add the shallot, garlic, and broccoli and cook until just tender, about 3-4 minutes.
Spread the vegetables out around the pan, then gently pour the egg mixture into the pan.
Continued cooking for 1-2 minutes, or until the bottom just starts to firm up.
Place the pan in the oven and cook for about 12-15 minutes (add extra cheese on top at around 10-12 minutes, if desired, so that it has a few minutes to melt before the frittata is done cooking).
The frittata is done when it is just barely jiggly in the middle and golden brown along the edges and bottom.
Slice into 8 pieces and top with the green onions or parsley, if desired.
Notes
Tips and Techniques
- Shred the cheddar cheese from a block for the best melting and texture.
- Store leftovers in an airtight container in the refrigerator.Use within 4 days.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 3g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 206mg | Sodium: 235mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 792IU | Vitamin C: 16mg | Calcium: 146mg | Iron: 1mg
This recipe was originally published on March 29. 2018. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in February 2020.
