Tested till perfect Broccoli and Cheddar Frittata
Broccoli and Cheddar Frittata
Photography by Matthew Kimura

Broccoli and Cheddar Frittata

Midweek is the time to call on quick-cooking ingredients, such as eggs and fresh or frozen broccoli. No refrigerator should ever be without them.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


    1 tbsp (15 mL) butter
    2 cups (500 mL) chopped broccoli florets and stems
    1 onion, chopped
    1 sweet red pepper, chopped
    2 cloves garlic, minced
    1/2 tsp (2 mL) each salt and pepper
    8 eggs
    1/4 cup (50 mL) milk
    1/4 cup (125 mL) shredded Cheddar cheese
    2 tbsp (25 mL) minced fresh parsley
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In 9- or 10-inch (23 or 25 cm) nonstick skillet, melt butter over medium heat; cook broccoli, onion, red pepper, garlic, salt and pepper, stirring occasionally, until broccoli is tender-crisp, about 5 minutes.

In bowl, whisk eggs with milk; pour over broccoli mixture. Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes.

Sprinkle with cheese; cover and cook until centre is set and cheese is melted, about 3 minutes. Sprinkle with parsley.

Kary's tip: If you have an ovenproof handle, you can finish the frittata under the broiler. Once you have sprinkled the cheese over top, broil until centre is set and cheese is melted.

Nutritional Information Per each of 6 servings: about

cal 179 pro 12g total fat 12g sat. fat 5g
carb 6g fibre 1g chol 265mg sodium 365mg

% RDI:

calcium 12 iron 9 vit A 28 vit C 95
folate 25
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