Food & Cooking Recipes Breakfast & Brunch Recipes Quick Broccoli Frittata 4.0 (1) 1 Review This quick and easy frittata combines broccoli and cheddar for a hearty and nutritious vegetarian breakfast that comes together fast. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on June 4, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 20 mins Servings: 4 Jump to recipe In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy. Frank Frances Cook Mode (Keep screen awake) Ingredients 1 tablespoon extra-virgin olive oil, plus more for serving 1 tablespoon minced garlic 10 ounces frozen broccoli florets ⅓ cup grated sharp white cheddar Salt and pepper 5 large eggs Sliced avocado and flaky sea salt, for serving Directions In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes. Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds. Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil. Originally appeared: Martha Stewart Living, September 2021 Rate It PRINT