Broccoli, Cheddar Spinach Frittata Skillet Bake

Name: Broccoli, Cheddar Spinach Frittata Skillet Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
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

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Some mornings call for something simple, filling, and a little bit special, and this skillet frittata checks every box. With just one pan and a handful of everyday ingredients, you'll have a warm, cheesy breakfast ready to slice and share in under an hour.

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Camila @camilacooks

Broccoli, Cheddar Spinach Frittata Skillet Bake

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

There's something so comforting about a skillet full of eggs, melty cheese, and tender vegetables bubbling away in the oven. This dish brings together the mild sharpness of cheddar with the earthy sweetness of broccoli and spinach, all wrapped up in a soft, savory egg base that's satisfying without feeling heavy.

Every bite has a nice contrast of textures, from the silky, custard-like eggs to the slight bite of the broccoli and the gentle wilt of the spinach. Freshly grated cheddar cheese melts right into the mixture and forms a golden, slightly crisp top, while the garlic and green onions add little pops of flavor throughout.

It's the kind of recipe that fits into all sorts of mornings, whether you're feeding a hungry family before school, putting together a simple brunch spread for guests, or looking for a make-ahead breakfast that reheats well on busy weekdays.

Broccoli, Cheddar Spinach Frittata Skillet Bake

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 15 mins

COOK TIME 25 mins

TOTAL TIME 40 mins

SERVINGS 1 people

Directions

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1 Set your oven to preheat at 425°F. While it heats, crack the 8 eggs into a large mixing bowl and pour in the ½ cup of milk. Add the pressed or minced garlic, ¼ teaspoon of the sea salt, and about 5 twists of freshly ground black pepper. Whisk everything together until smooth and fully combined, then stir in half of the grated cheddar cheese, setting the rest aside for topping the frittata later.

2 Place a 10-inch cast iron skillet (or another oven-safe sauté pan) over medium heat and add the tablespoon of olive oil, letting it warm until it shimmers. Scatter in the chopped yellow onion along with the remaining ¼ teaspoon of salt, and cook for 3 to 5 minutes, stirring often, until the onion turns soft and translucent.

3 Pour the ⅓ cup of water into the skillet along with the sliced broccoli florets. Cover the pan with a lid or a baking sheet and let the broccoli steam for 2 to 3 minutes, until it turns bright green and a fork slides through easily. Remove the cover, then add the chopped spinach and sliced green onions. Stir constantly for about 30 to 60 seconds, just until the spinach wilts down.

4 Spread the vegetable mixture into an even layer across the bottom of the skillet. Give the egg mixture one more quick whisk, then pour it evenly over the vegetables. Scatter the reserved cheddar cheese on top. Transfer the skillet to the oven and bake for 12 to 15 minutes, until you can gently shake the pan (using an oven mitt, since the handle will be hot) and see that the center is just barely set.

5 Take the frittata out of the oven and let it rest in the pan for 5 to 10 minutes before cutting it into 6 large or 8 smaller wedges. Serve it warm right away, or store leftovers covered in the refrigerator for up to 3 days, enjoying them cold or gently rewarmed.

Chef's Note

A well-seasoned cast iron skillet works best here since it moves easily from stovetop to oven, but any oven-safe sauté pan of a similar size will do the job.

Grate the cheddar cheese yourself rather than using pre-shredded cheese if you can; it tends to melt smoother and gives the frittata a creamier texture.

If you like a bit more bite from the garlic, feel free to press it rather than mince it, since pressed garlic distributes its flavor a little more evenly through the eggs.

Let the frittata rest before slicing. Cutting into it too soon can cause the center to look less set than it actually is.

Leftover wedges reheat nicely in a covered skillet over low heat if you'd rather warm them gently instead of eating them cold from the fridge.

Nutrition Facts

Serving: 1 serving

Calories: 1440kcal

Protein: 48g

Carbs: 180g

Fat: 60g

Sugar: 24g

Fiber: 12g

Sodium: 1200mg

Cholesterol: 120mg

Potassium: 600mg

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The Story Behind This Dish

Broccoli, Cheddar Spinach Frittata Skillet Bake