Can we take an informal poll today? How many of you all secretly or not-so-secretly love cold, gloomy winter days? On the contrary, how many of you are desperate for warm, sunny spring days?
I’m firmly in the sunshine camp and generally assume that everyone else is in my camp, but my friend Mara lives for gray days. I don’t get it. I really don’t.
So, which side are you on? Either way, we’re here in the tail end of winter. This is the season when I crave cheesy, carb-heavy warmth via comfort food.
My solution to surviving winter and fitting into my spring wardrobe when the time comes is not to deny myself what I want, but to pack as much veggies and greens into it as possible. They offer bulk and fiber, not to mention vitamins and extra flavors.
This frittata was inspired by standard broccoli-cheddar quiche recipes, but I skipped the crust and added spinach for a boost of winter greens. It’s warm, rich and filling, and would go fabulously with roasted breakfast potatoes, whole-grain toast or a simple green side salad.
Frittatas are always great for brunch, but they’re also an easy weeknight dinner option. I steamed the broccoli in the pan for this frittata, so it’s a true one-skillet meal. It might not boast a revolutionary flavor combination, but it’s delicious and easy, and satisfies my comfort-food cravings.
Just be sure to start with high-quality ingredients. Organic brown eggs, spinach and delicious, freshly-grated cheddar go a long way in making this frittata taste stellar. I bought all of those ingredients at ALDI and my total at checkout was remarkably low. I love finding cost-saving solutions for healthy food that don’t sacrifice quality, and shopping at ALDI is one of them.
You can read more about why I appreciate ALDI stores in my sweet potato tostadas recipe, and check out their great healthy-eating resources, including recipes—including this frittata recipe, as well as videos and cooking tips on their blog, Hello, Healthy.
Broccoli, Cheddar & Spinach Frittata
- Author:
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Breakfast
- Method: Stovetop and baked
- Cuisine: American
This spinach, broccoli and cheddar frittata recipe is a simple breakfast, brunch or dinner! It’s vegetarian and gluten free. Recipe yields 6 large or 8 more modest slices.
Ingredients
- 8 SimplyNature Organic Cage Free Eggs
- ½ cup milk of choice
- 2 small-to-medium cloves garlic, pressed or minced
- ½ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 cup freshly grated cheddar cheese, divided
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed
- 1 small yellow onion, chopped
- ⅓ cup water
- 2 cups thinly sliced broccoli florets
- 2 cups SimplyNature Organic Baby Spinach, roughly chopped
- ⅓ cup thinly sliced green onions
Instructions
- Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
- In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
- Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
- Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
- Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.
Notes
Make it dairy free: Use a neutral-flavored, unsweetened non-dairy milk and omit the cheese.
Change it up: For a classic broccoli-cheddar frittata, simply omit the spinach. Or, substitute your greens of choice—baby arugula and chard would work well.
▸ Nutrition Information
This post was created in partnership with ALDI and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Heather
This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
Kate
Thanks, Heather. It’s always tough to decipher labels, and even harder to know what’s really going on at the farms. I do my best!
Francine
Hi Kate,
this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!
Kate
That’s too bad! I used to hate eggs myself, so I get that. I haven’t tried freezing frittatas before; I’m not sure how well an egg-based dish would defrost. The leftovers do reheat well from the refrigerator, though. I suppose you could halve the recipe and use a smaller pan!
Alexandra - Nickels and Noodles
I make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy).
Sarah
Yum! Made this today for brunch and it was delicious! Thank you so much for sharing such a tasty recipe.
We really enjoyed this and even let our 15 year old weimaraner, Maggie have a taste as she has become more human than most people I know in her golden age.☺
★★★★★
Francine
You know what I will try freezing it see what happens! Can’t be all that terrible! Thanks for your reply and inspiring recipes.
Sophie
Hi Francine,
Did you ever try freezing it in the end?
I would love to try this but I live on my own – bulk freezer meals are my life ;)
Hi Kate – I’ve only just discovered your website and already purchased your book, I live in Spain so have to wait for the end of the month for delivery, but can’t wait! :) thanks x
Angela
freezing frittatas does work out ok, but be sure to reheat it in the oven other wise it turns out waxy…also I have never left it in the freezer for more than a week.
Megan
I have never frozen a frittata but have frozen quiche, and it reheats nicely.
Susan
I’m with you on the sunshine, and even though I really appreciate rain, I’m always happy to see the sun return. Fortunately, here in the desert, we generally don’t get rain in the winter, so there’s usually sunshine available when we need it most. I like frittatas for lunch or dinner, so I’m saving this recipe for when I want to make one.
Kate
Hope you enjoy this one, Susan! How nice that you get sunshine most winter days. I’ve really been dragging on the cloudy days this winter, but I soaked up lots of sunshine this weekend and I feel so much better!
Abbie
DEFINITELY in the sun camp here. Although if I’m honest, by the end of summer, I usually feel like a couple cold cozy days by the fire, but I’d be happy with two or three of those a year, I think. Just to change things up a bit. And fall & spring? Ugh. Where I live, that means rain, rain and more rain. And gray. More so with fall, which is why I like spring better (you’re also coming *out* of winter, not going in, so you have the exciting prospect of summer ahead of you). My ideal day is sunny, warm, but not too hot. 75 is perfect!
Kate
Sunny, warm and 75 is my favorite, too! We actually got a few days like that over the weekend and it was glorious. I feel totally rejuvenated. I’m definitely solar powered and it sounds like you are, too!
amy
Love all kinds…look forward to the winter and now relishing the longer days :-)
Frittata on my next weekendlist :-)
Kate
I admire your optimism! And let me know if you try this–it’s a perfect weekend brunch.
amy
Made it this morning…very tasty…looked beautiful as it came out of the oven and the taste was fabulous…will use it as a basis for all frittata’s in the future…the possibilities are endless….
★★★★★
Helen
This looks good although it’s not low calories. That’s o.k. I get a lot of pleasure just looking at all your lovely photos. BTW, I love grey and cloudy days. Being from the Puget Sound area of Washington State, I miss them down here in the Valley of the Sun. We love rain when it comes and the overcast makes it cozy staying inside and fiddling around with reading, cooking and just being here.
★★★★★
Lauren K
This looks awesome! I make your sweet potato, black bean, and feta frittata all the time and also use it as a base for my own creations – so I’m excited to try this as well.
For the reader saying this is not low calorie, I guess it all depends on your definition – I calculate this at around 220 calories / serving if divided into 6 portions, which sounds pretty light to me. I usually serve frittatas like this for dinner with some green salad, though potatoes or toast is nice if you want some carbs.
Kate
Thanks, Lauren! I hope you love this one, too. I’m just rediscovering that steamed broccoli can be an awesome recipe addition. Thanks for calculating the calories for this one. I would have guessed more than that! I think frittatas are perfect with a big green salad and a little piece of toast for some crunch. :)
Kate
Thanks, Helen! I think part of my problem is that I don’t cut myself enough slack to enjoy a less productive gray day. I’ll work on that. I think this frittata would make a well-balanced meal with a big green side salad!
Christen
Looks delicious! Pinning this to make next weekend
Kate
Perfect!
Grettel P
Why doesn’t this recipe include nutritional info, such as calories etc? I’ve noticed the same for other recipes…unless I am blind :)
Kate
Hi Grettel, I’m sorry, I don’t provide nutrition info for my recipes (except for a few of my baked goods which receive the most frequent requests). I’m working on a solution—it’s quite complicated to provide accurate nutrition facts for 500+ recipes!
Cindy
Hi Kate,
Looks yummy!
You list garlic in the ingredients list, but I don’t see where you add it to the recipe. I would guess that you add it to the partially sautéed onions?
Thanks!
Kate
Hi Cindy, I actually mixed it into the milk (step 1) but you could also do it that way!
Claudia
What about adding it with the steaming broccoli so the fragrance is released? This is what I would do. Just a suggestion. BTW, I love frittatas for dinner. Will be making this tonight. Here in Indiana we don’t get much sun during the winter. The gray days put me in the mood to stay inside and cook and clean. Sunny days, I always want to be outside, thus the indoor chores suffer!
Kate
That would work; I’m just cautious with garlic because burnt garlic can really ruin a recipe!
Maggie
I thrive in cold, gray, rainy weather. Spring and summer are miserable for me. I have terrible allergies and absolutely hate being hot and sweaty. I get heat rashes and sun poisoning if I’m outside for too long thanks to super-sensitive skin. I’m miserable once it heats up outside and can’t wait for all of the rain fall brings with it. My husband is the same way, so we love the mountains and big cities for vacations—loathe the beach.
I can’t wait to try this recipe this weekend!
Kate
That sounds rough! I thrive on sunshine, but I can relate to your heat issues—I have crazy thick hair so it’s easy for me to get overheated! I’m glad you found someone who shares your preferences. Hope you both enjoy the frittata!
Jessie @ Chasing Belle
Honestly I don’t think I could live without having both gray days and sunny ones! California has had a long, rainy winter so I am definitely looking forward to sunshine. However, once we start hitting 90 degrees in the summer months, I will be looking forward to that rain again! Things I am also looking forward to this –> making this frittata!
Kate
I think we’re all eager for summer sunshine! Let me know if you try the frittata, Jessie :)
Annie
Yum! I love frittatas and my husband may actually eat this despite the veggies :)
Kate
Yay! Hope so!
Karen @ Seasonal Cravings
Oh my, I am drooling! This is perfect for breakfast!
★★★★★
Kate
Seriously! Let me know if you try it, Karen :)
terry parks
Kate, I must tell you that Frittattas were a staple while I was growing up. My mom used left over veggies & whatever was in the fridge. If there was any left, I would have it in my lunch the next day between 2 slices of homemade bread. I am 70 and love your recipes. I am also glad to see the trend back to good food. Thank you for all you do.
Terry
★★★★★
Kate
Hi Terry, thanks for your note! I love your frittata sandwich idea. I often serve my leftovers on some toast for crunch. Sounds like we appreciate the same kinds of food, I’m glad!
Meredith Youngson | Earth & Oven
Sunny days are amazing when you’re in the mood to get out and ENJOY life! But cloudy days are a good excuse to stay in and cook and snuggle ;) Love how puffy and cheesy this quiche looks. yuuuuum!
Kate
Such a positive outlook!
Jackie
Hi! Looks delicious! Wondering if this recipe reheats and freezes well?
Kate
Hi Jackie, this frittata definitely reheats well, as long as you don’t overdo it. I’m not sure that freezing an egg-based recipe will turn out well, but I’ve never tried.
Gillian
I LOVE broccoli and cheddar! I’m going to make this some morning this weekend :)
Kate
Thanks, Gillian! Hope you love it!
Johanne
It’s all about sunlight for me! Winter sunlight is wonderful. Summer sunlight is best!
What a bright and spring like frittata.
lovely
Kate
I am *dying* to get to warm summer sunlight! We’re having a bit of a spring-like spell this week in KC and it’s making all of us eager for it.
Lee Hoy
Yes I too love winter. You never have to feel guilty about taking the snow day off! Cuddle up with your honey and binge watch. Warmer weather entails so much work! Gardening and such. Plus the heat of warmer seasons, I can do without.. The kitchen is too hot to spend any time there!
Kate
Love your perspective! Maybe I just need to cut myself more slack in the winter, when I don’t have as much energy to be productive. The hottest days of summer suck the energy out of me, too!
Sara @ Last Night's Feast
This looks delicious! Frittatas are my favorite breakfast for dinner
Kate
Same here! So easy and so delicious.
Carlos At Spoonabilities
Frittata is one of my favorite breakfast and this one look so yummy and beautiful colors.
★★★★★
Kate
Thanks, Carlos!
Kelli @ Hungry Hobby
I love gloomy days but I tend to be way less productive because I want to sink into watch a movie under covers all day.
Kate
I can totally understand that, friend.
Jannell
I love frittatas!! I’m going to try this one :)
Kate
Great! Let me know how it goes :)
Cindy
Another winner!
Made this frittata this morning and added some scrambled, homemade sausage for my carnivore husband.
This will become a regular with our family!
Thanks Kate!
★★★★★
Kate
You’re welcome, Cindy! I’m glad you could make it meat-friendly :)
SAR
This looks delicious! Saving the recipe.
I would be happy to see the sun once a week. I love gray, rainy, overcast days. I live in S California and it is too hot here for me. Would live to move to Seattle or Portland.
Kate
Let me know if you make it, SAR! And while I hear the Pacific Northwest is beautiful, I don’t know if I could deal with the rain!
Jessica
I suppose it depends on what I have going on. If I have the luxury of staying in and curling up on my couch then the cold, gray days are fun because of the cozy food and general laziness etc. that’s associated with it but I am someone who is constantly cold so I will always opt for warmth and sunshine given the choice lol
Kate
Yes, agreed! I love the coziness, but it gets old really fast after a couple days of it.
Kathy
I made this the other night. IT was crazy good! I added herbes de Provence. The garlic was genius. We’ll be eating this again!
Kate
Wonderful! Thanks, Kathy!
Emma
I made this and it was absolutely delicious. I didn’t have broccoli on hand so I just added in sweet potatoes that needed to be cooked. It made for a great weekend breakfast! On a side note, I found your website about a year ago and it brought the love of cooking into my life! I cook 1-2 recipes of yours a week and never have I found one I didn’t love. Thanks so much for sharing your work and I look forward to your cookbook!
★★★★★
Kate
I love to hear that, Emma! I’m so glad you found my blog. Happy to have you here.
Jill
Hi Kate, I’ve had this recipe saved & finally was able to try it out this morning… Absolutely Delicious!! I sub’d in cottage cheese for milk & am so Thrilled with the results. With a busy week coming up I’m so happy to have my breakfast planned for the week. I did freeze half, but looked up “how to reheat a frozen frittata” & am sure it will work out great. Love your site, thank you for the yummy recipe & inspo!!
Kate
You’re welcome, Jill! Sounds like you have the week all planned out. :)
Jackie Clevenger
Yummy – loved this! Made it exactly as printed and it was delicious. And, I have leftovers for breakfast – along with sauteed mushrooms.
Next time might add a sprinkling of chilies – but it was wonderful ‘as is’. Thanks so much for the recipe.
Jackie – also in K.C. :)
★★★★★
Kate
Jackie, I’m sorry, I missed your comment! So glad you loved this one. Waving hello in KC!
Monica @ One-way to Health
I love Frittatas and this looks amazing! I love your blog, you have so many great recipes! Monica x
Kate
Thanks, Monica! I hope you try it.
Wayne
Made twice twice, both times with addition of diced red bell pepper. It has become one of my favorite goto eats.
Kate
Thanks, Wayne! I’m so glad to hear that. I love red bell peppers; bet they’re an amazing addition here!
J
This Frittata looks great, a must try. All your recipes look great, Iv been inspired to try a few and they have been excellent. Well done.
Kate
Thanks, J!
Noreen
My whole family loved loved it! Thank you
One change I did was to use Locatelli cheese instead of cheddar!
Yum
Kate
Yum. Locatelli sounds excellent, Noreen.
Malia
Another recipe that is really good. I’m really enjoying your receipes Kate and I always get compliments. More and more people are gluten-free and/or vegetarian and so your recipes come in handy as I often cook for people. Thanks. As a side, (I didn’t have any salad)so I served red pepper slices with a home-made honey mustard/mayo sauce, but I definitely want to try the roasted potatoes.
★★★★
Kate
I’m so glad my blog has been helpful for you, Malia! And yes, you’ll have to try the roasted potatoes next time. :)
j
Made this, this am, very good recipe, added a little feta on top as well. I divided milk with sour cream, happy with result. Oven’s on the blink so went stovetop to 300 degree broiler on lower shelf, not too hot, not close seemed to work well. Thanks again.
★★★★★
Kate
You’re welcome, J! You sound resourceful. I’m glad this turned out well.
Stephanie | Mrs Tea & Mr Coffee
I love frittatas and ALDI! I can’t wait to try this :)
Kate
I hope you do, Stephanie!
Megan
I’m trying to eat a little lighter. Would it be possible to make this with all (or mostly) egg whites? It would obviously require more than the amount of full eggs listed.
Sally Wahl
When I look at reviews, all I want to know is if it is a good recipe. Why does everyone comment when they haven’t even made it?
Kate
Hi, Sally. It might be easier for you to scroll down the page to the bottom, which is where most comments about making the dish appear. I have a lot of wonderful readers leave encouraging and positive comments about the blog’s content and photos, so I always welcome them, even if they aren’t related to actually making the dish.
Karen
Made this last night with your roasted potatoes, and served with some fruit on the side. My husband loved it and didn’t even notice we were eating vegetarian! ;)
★★★★★
Kate
That sounds like a delicious meal, Karen. Glad everyone enjoyed it!
Regina
I just made this – delicious! I added leftover Easter ham and enjoyed a reheated slice at work this morning. A fantastic dish.
★★★★★
Kate
Great! Thanks, Regina.
sara
Hi! The instructions seem to be missing from your recipe post above. I only see the list of ingredients. I had to go to the aldi site to see them.
Kate
Hi Sara, so sorry about that! I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way. I’m so glad you were able to find the recipe on ALDI’s site! It’s fixed now if you’d like to cook this frittata again. :)
Jenny
See your ingredients, where are the directions
Kate
Hi Jenny, so sorry for the trouble. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way. It’s fixed now!
Cathie
Hi Kate!
Instructions are missing from the post! Hope you get them back soon!
Kate
Hi Cathie, I’m sorry about that! Just fixed it. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Rhonda Adams
This was wonderful!!!!!!! Iam diabetic and have a hard time finding tasty foods to eat.
Thank you
★★★★★
Kate
You’re welcome, Rhonda! I hope this helps to make things a bit easier.
LIsa
Kate, have you ever frozen this for a later use or can it be made the day before and refrigerated? I plan to make this for a Goddess Weekend Retreat breakfast and need to make it a day ahead if possible. thanks so much
Lisa
kay
Hi just making it now. You mention to keep half the cheese for later but am I blind or is there a step to add the first half of the cheese and then do I finish with the last half of cheese? I put worchestershire sauce in it.
Lindsay
I love this recipe! I didn’t have spinach so I used kale and it turned out well! I just added the kale to the pan a little earlier so it had more time to soften. I also use Monterey Jack, as I prefer the taste with eggs.
★★★★★
Kate
Great! I’m happy it came out well, Lindsay.
Jennifer
I have always wanted to make a frittata, but the use of dairy and egg make these recipes unusable for my family and me. What do you suggest?
Kate
Hi Jennifer, I’ve seen some vegan, tofu-based “frittatas” out there, but I am honestly skeptical of how good those will taste. I’m afraid frittatas may not be a good option for your family.
Felice Oendiana
This recipe is simply easy yet looks so delicous!
★★★★★
Kate
Thank you, Felice for your review. Glad you liked it!
Gloria Ramirez
I made this last night for my coworkers this morning. THey loved it so easy to make.
★★★★★
Kate
Great news! Thanks for sharing, Gloria. I really appreciate the review!
Jennifer
This is a great recipe!!! We made it Thanksgiving morning for a healthy start to the day. It came together fairly quickly also. I loved starting the day with so many veggies. Delicious!!!
★★★★★
Kate
That’s great! I couldn’t agree more, Jennifer. Especially after all the traditional Thanksgiving food!
Silvaneide
Very easy and delicious
Everyone loved
Going make again
★
Kate
Thank you for your comment! Is there a reason you chose a one star review since you liked it so much? I just want to make sure everything was great!
Barbara
Made this for Christmas breakfast and it was easy and yummy!! Didn’t have a cast iron skillet so I used a glass casserole dish. Thank you!!
Kate
You are welcome! Thank you, Barbara for sharing.
Jill
Very tasty! I didn’t have broccoli on hand so I did a half recipe and just used spinach – it came out delicious and fluffy. And very pretty and appealing! Will definitely make again.
★★★★★
Kate
Happy to hear that! Yes, frittatas are very easy to adjust ingredients to what you have and for preference. That’s what makes them so great. I appreciate the review, Jill!
Jocelyn
This is my go to frittata recipe, super easy and delicious. I often modify it by adding the veggies I have on hand. It is delicious with a bit of onion and orange pepper added. Good as leftovers too!
Kate
I love that about frittatas- using what you have on hand. Thank you for sharing your variation!
Ashlyn doak
I made this for my mom this morning and it was a huge hit! So easy as well! Xoxo
★★★★★
Kate
I’m glad you and your mother enjoyed it! Thank you, Ashlyn. I appreciate the review!
Shayla
Made this yesterday for my breakfast during this work week. I’ve made quite a few frittatas, however this one comes together perfectly. I actually added mushrooms and used parm cheese (out of cheddar) and it was so good I had some yesterday too!
Perfectly fluffy and the cheese level made it decadent. So glad I made this and your roasted veggie enchilada casserole for lunches. :) Can’t wait to try more soon- and get my hands on a cookbook!
★★★★★
Kate
Sounds like a great way to make it your own! Thanks for sharing. I appreciate the review, Shayla. :)
Sherrill
And yet another winner! Since my chickens have been laying in abundance, I needed to find a recipe to use those precious eggs and this was it. So easy and tasty! Thanks again, Kate.
★★★★★
Kate
Thanks, Sherrill!
CMalt
Have made it several times. Always happy with the results.
★★★★★
Kate
Thank you!
Stacy Sturdevant
Kate,
Thank you for all the wonderful recipes! My cast iron skillet I should 12″…thoughts on cooking time? Will this work or will it be two thin?
Kate
Frittatas usually work thicker. You could try doubling the recipe, but that will make a lot! Otherwise, try cutting the time and then keeping a close eye on it.
Crystal
I used a glass pan and it takes a lot longer to cook. Great recipe!
★★★★★
Kate
Thanks for the note, Crystal!
Jessica
Loving this recipe! We have already made it twice this week! It is quick and easy and very filling. I added some lentils for a little extra protein. Thanks so much!
★★★★★
Kate
Wonderful!! I like the edition of lentils. Thanks for the review, Jessica!
Dusty Rose
Delicious, healthy, easy to prepare. Thank you for sharing this recipe with us. Dusty Rose
★★★★★
Kate
You’re welcome, Dusty!
Michelle G.
We had this for dinner last night and it was delicious! In addition to the cheddar, I sprinkled about a quarter cup of goat cheese over the top before baking it. I finished it off for breakfast this morning and it was just as good.
★★★★★
Annabel
I made this for brunch today, it turned out delicious. I used good quality imported cheese and half almond half coconut milk for the milk in the recipe. I also used more broccoli than the recipe called for. Will definitely make this dish again.
Kate
Thanks for sharing, Annabel.
Annabel
Made this for brunch…
Delicious! I upped the veggies and garlic the recipe called for. I also used half canned coconut milk and half almond milk for the milk the recipe calls for. Will definitely mAke again.
Kate
Wonderful! If you would like to leave a star review, I would appreciate it!
PB
I used mushrooms instead of broccoli, and added some extra cheddar on top. Delicious. Great recipe.
★★★★★
Kate
Thanks for sharing, PB! I appreciate it.
Marilyn
Thank you! Made this today and it was superb!mar
Kate
Thank you for sharing, Marilyn!
Judy
I’m going to give the frittata a try this morning for breakfast. May I suggest that you visit a farm to find out the difference between “cage-free” vs. “pastured”? Also, did you know that almond, pecan, cashew, and other nut-type “milk” is not dairy milk? It’s nuts soaked in water, drained, smashed up and water added. Cow’s milk cannot be rivaled for it’s quality calcium, potassium, protein and other nutrients. It can’t be beat for nutrition or taste!
Kate
What did you think of the frittata, Judy? Thanks for sharing your opinion, too. :)
Margaret
Such a great recipe! I used gruyere instead of cheddar (it was all I had) and it was delish! Thanks for sharing!!
★★★★★
Kate
Oh, that sounds like a great cheese option! Thanks for sharing, Margaret!
Posy Harvey
Just made this – excellent. Turned out quite wonderful – just the kind of thing I like but something I hadn’t tried before.
★★★★★
Kate
I’m happy to hear that, Posy! Thanks for your review.
Ashley
Looks tasty! If I wanted to make this with a premade (frozen) crust, what changes would I need to make to the recipe?
Em
Fed 5 Kids ( ages 13 to 1year) LOVED it. Added 2 extra eggs a splash more heavy cream and a bit more cheese. Also used spring onions cuz those are something that never die in my garden. Added some cilantro too. Not sure but I think the key was leaving the sauted veggies on the bottom so the eggs didn’t have I chance to even think about browning. Flavorful, fluffy,yummy.Dinner=done. Easy.
★★★★★
Kate
I’m glad you made it just right for them, Em! I’m happy you found this easy with such a household. Thanks for your review.
Anna Sullivan
I did make it, it was delicious! I didn’t have any green onions, and I used vegetable broth instead of milk, and I just laid a couple pieces of swiss on top.. I cooked it 14 minutes at 450, and then broiled it for 3 minutes.. soo good, thank you!
★★★★★
Kate
Thank you for sharing, Anna! I appreciate the review.
Jessica Flory
We LOVED this frittata, Kate! Had it for breakfast for dinner with loaves of homemade honey whole wheat bread. Fantastic!
★★★★★
Kate
Thank you, Jessica!
GG
Excellent! Used a variety of veggies in my frittata but this base of 8 eggs, 1/2 cup of milk (used heavy cream for keto) and 1 cup cheese is the perfect ratio for a nice silky frittata. This lasted for a few days in my house and got even more delicious as it sat. Also warms up nicely. Thanks!
★★★★★
Em
This is now my go-to frittata recipe. Thank you for sharing! My whole family loves it.
★★★★★
Lisa miszuk
Awesome so flavorful i came up with revising for future meals u can add bacon ham mushroom. Choices are endless
Helene
I don’t see if this should be covered while baking?
Kate
No need to cover!
Lacemaker427
I made this 2/13/20, with rave reviews by by my crew. My hubby ia a carnivore who doesn’t like spinach, so I used a chiffonade cutting technique and used half what was called for — I think he isn’t a native Terran,…Saturn, maybe. Really, who doesn’t like spinach? I hope this doesn’t cause fainting among your readers, but I added a pound of breakfast sausage and also added some flaked Parmesan just before baking as it added a more interesting flavor profile. This is absolutely delicious and it is going on my regular dinner and brunch rotation! At 1/4th the cost (or less) of takeout and 30 minutes to completion, what’s not to love?!
★★★★★
May
This turned out really great. It’s surprisingly difficult to find breakfast foods that aren’t loaded with butter/grease or flour/bread. At 12 minutes, my frittata was puffy and done. Served with fruit. Looking forward to warming up leftovers tomorrow!
★★★★★
Joan Garrity
I only had broccoli, so left out the spinach…this was a simple and delicious frittata! Thanks so much…
★★★★★
Gary
I made this frittata last night for dinner and it came out delicious, fluffy and very light. We had a simple Arugula salad on the side to add a little acidity. This is definitely our new go-to egg dish! Thank you
★★★★★
Kate
You’re welcome! Just as a frittata should be. I appreciate your review, Gary.
Chris
I didn’t follow the recipe to the letter. I added green peppers and missed out the green onions (scallions or spring onions). Perhaps a little extra garlic etc. It was absolutely delicious, though. For those outside the US, any chance you can put the metric equivalent?
Carly
Yummy as always c:
★★★★★
Margaret
I have made this recipe over a dozen times. My family LOVES it and it is such a great quick dinner.
★★★★★
Kate
I’m happy you love it, Margaret!
Beth
I have made your Broccoli, Spinach,and Cheese Frittata twice. One is in the oven now. They are so good. My husband loves when I make them.
★★★★★
Kate
That’s great to hear, Beth! Thank you for taking the time to review!
Kristi Rice
I have made this frittata 3 or 4 times now, and love it. I appreciate that it is healthy, easy, and predictably comes out well. And I can add in some mushrooms or other veggies that I have on hand too. :) It is surprisingly filling! We have it for dinner with a salad, and it makes for a good meal. Thanks for another great recipe!
★★★★★
Cynthia Freeland
I made this last night and it was easy and delicious. I’m on my own so used an 8-inch pan and five eggs, and scaled back other ingredients. I used goat milk because I like the taste. I had to cook it a bit longer for it to look right. The cheesy smell was wonderful and so was the frittata! I ate some cold for breakfast today. Also very good but it seemed to be a bit runny from the spinach. You might consider cutting back on water when you cook that part.
Kate
Hi Cynthia, I’m sorry you found it runny. Did it seem like there was a lot of water in your skillet after you sauté? It should have evaporated some as you sautéd it.
Sandy
I made this for my daughter and her boyfriend for brunch yesterday, and oh my, we all loved it!! So easy and it came out perfect! The only thing I did differently is that I sauteed the garlic with the onions after the onions sauteed for about 5 minutes or so. I sent the leftovers home with my daughter so guess what I’m making today? Yep, another frittata, can’t wait to eat it and have my own leftovers!! Thank you Cookie + Kate, your recipes are always winners!!
★★★★★
Kate
I love it! Thank you for sharing, Sandy. I appreciate you taking the time to review.
Julie
Delicious! I made it a second time and only change was the addition of one more garlic clove and a couple of shakes of no sodium Italian Seasoning.
Karen
Made this for a nice dinner with a salad & crusty french bread. Delicious, Easy, & Low Carb! What more can you ask for. Had no broccoli in the house so I doubled the spinach. Was really yummy-daughter can eat for lunch since its low-carb. Thanks
★★★★★
Monty Johnson
Delicious and satisfying!!!
I normally don’t eat much broccoli or spinach because I am not a huge fan. However, they are scrumptious in this recipe. Only change I made was to sauté garlic when I sautéed the onions. I also left out the green onion at the end because I did not have any. This is a keeper!!!
★★★★★
Kate
Hooray! I’m glad this one had you love it. Thank you for your review, Monty.
Megan Sanchez
Looks yummy! I’m going to make tomorrow and purée some with a little oat milk for my 7 month old. Great way to get in eggs and veggies too! Thank you ☺️
★★★★★
Kate
I hope your little one loves it! Thank you for your review, Megan.
Karen Gray
Delicious. I cooked it with a pack of frozen spinach (defrosted) and no broccoli or garlic and with soy milk. Very easy. I mixed the spinach in with the egg because I didn’t read that in your recipe until after I added the spinach but it worked anyway. Having friends for lunch. Serving with a green salad, a potato salad and bread. Thank you.
I like sunny days and rainy days. Rainy days are great because I live in a very dry land where rain is always appreciated.
★★★★
Garry
Yummy and perfect for mid week cooking as easy to prep and quick to cook
★★★★
Ali
Delicious!!
★★★★★