Roasted Broccoli Frittata

This Roasted Broccoli Frittata is a deliciously hearty dish packed with protein and flavor!

Prep Time15

Cook Time25

Total Time40

Servings: 4 servings

1 tablespoon olive oil
2 tablespoons minced onion
1 clove garlic minced
1 red bell pepper diced
1.5 cups roasted broccoli florets large florets chopped into bite-sized pieces
8 eggs
0.5 cup whole milk (or cream)
1-1.5 cups shredded cheese (sharp cheddar and mozzarella, or your favorite melty cheese)
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon dried basil (or your favorite dried herb)

Preheat your oven to 375°F (190°C).
In an oven-safe skillet, heat the olive oil over medium heat. Add the minced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Fold in the roasted broccoli florets, mixing well to combine with the onion and pepper. Allow the mixture to cook for about 2-3 minutes, letting the broccoli warm through.
In a mixing bowl, whisk together the eggs, whole milk, shredded cheese, kosher salt, black pepper, and dried basil until well combined.
Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to distribute the ingredients evenly. Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and the center is set.
Once cooked, remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

For a dairy-free option, use almond milk or coconut milk, and a dairy-free cheese alternative.
Feel free to add other vegetables like zucchini or asparagus.
This frittata can be made ahead and stored in the refrigerator for up to 4 days.