Recipe: Frozen Broccoli and Cheddar Frittata

Frozen Broccoli and Cheddar Frittata

A frittata is a go-to recipe for a quick and easy main dish any time of day. Using frozen broccoli florets gives this frittata the same great flavor and nutrition as fresh broccoli. Plus it is easy to keep a bag of frozen broccoli in the freezer and whip up a delicious, nutritious meal.


  • 1 tablespoon olive oil
  • 1/2 large yellow onion, sliced
  • 1 clove garlic, minced
  • 1/4 - 1/2 teaspoon red chili flakes
  • 1 pound petite cut frozen broccoli florets
  • 8 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated sharp cheddar cheese


  1. Arrange oven rack to the center position and preheat the broiler.
  2. Heat a 12-inch nonstick oven-safe skillet over medium heat. Add the olive oil, sliced yellow onion, minced garlic and red chili flakes.
  3. Sauté until softened, about 3 minutes.
  4. Add the frozen petit cut broccoli florets and continue to cook, stirring occasionally, until the broccoli is heated through, about 10 minutes.
  5. Meanwhile, whisk the eggs with salt and ground black pepper.
  6. When the broccoli is heated through, pour the eggs over the vegetables. Using a heatproof spatula, stir the eggs and vegetables together, lifting some of the cooked eggs from the bottom of the pan.
  7. Spread the vegetables evenly in the pan, turn off the burner, and sprinkle with the grated sharp cheddar cheese.
  8. Place the pan on the center rack in the oven and cook under the broiler for about 5-7 minutes, or until the eggs are set and the frittata is browned in places.
  9. Remove the frittata from the oven and let it rest for 5 minutes in the pan. With a spatula gently release the frittata from the bottom of the pan and transfer to a large plate.
  10. Cut into 6-8 pieces and serve warm.

Nutrients per serving: 181 calories, 12 g total fat, 4 g saturated fat, 292 mg cholesterol, 262 mg sodium, 6 g total carbohydrates, 2g dietary fiber, 2 g sugars, 13 g protein. Estimated cost per serving: $0.88

Recipe developed by Chef Garrett Berdan, RDN for the special TV feature Dinner in Oregon. Used with permission from Chef Garrett and the Oregon Department of Agriculture.

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