Lazy Sunday Broccoli Frittata

Oh Monday.  I can’t say I’m all that happy to see you this week, but a nice breakfast of leftovers from this nice broccoli frittata will help ease the pain a little bit.  I’d had grand plans to finally get some sun on Sunday and maybe hit the beach, but the weather had other plans for me.

The whole day was sort of overcast and drizzly.  Bad for the beach, but good for staying in and catching up on my stacks of magazines.  And this broccoli frittata, which was inspired by a recipe in last month’s Food and Wine, was the perfect way to fuel up for a long day of lounging.

I’m beginning to transition away from my cleanse/detox (although I do have a couple more healthy recipes in the queue for this week), so I treated myself to a hefty sprinkle of Parmesan cheese on top.

Although this takes a little bit longer than my usual scrambled eggs, it’ll provide a couple more meals for later in the week…probably Monday breakfast’s and paired with a goat cheese salad for Tuesday’s lunch.  I’d say it was extra time well spent.


Broccoli Frittata

Yield: 2-3 servings


* 2 cloves garlic, minced
* 2 Tablespoons olive oil
* 2-1/2 cups chopped broccoli florets
* 1/4 teaspoon crushed red pepper, plus extra for sprinkling
* salt and black pepper
* 6 large eggs
* 1/2 cup grated Parmesan cheese, plus extra for sprinkling


Preheat oven to 350 degrees. Heat one Tablespoon of olive oil in an 8-inch nonstick, ovenproof skillet. Add the garlic and cook until fragrant. Add the broccoli, crushed red pepper, salt and pepper and cook for one minute. Add two Tablespoons of water, cover and cook until the broccoli is tender crisp. Set aside to cool.

In a large bowl whisk the eggs. Add the broccoli mixture and stir to combine. Heat the remaining Tablespoon of olive oil in the skillet over medium-low heat and pour in the egg mixture. Cook until just set around the edges, about 3-4 minutes. Sprinkle with the Parmesan cheese and place the skillet in the preheated oven and cook until set in the middle, about 8-10 minutes. Remove from oven. Sprinkle with a little extra Parmesan cheese and crushed red pepper, if desired.

Adapted from Food and Wine

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10 Responses to “Lazy Sunday Broccoli Frittata”

  1. #
    Eileen — April 23, 2012 at 6:29 pm

    Yay, broccoli and eggs! I love savory breakfast, but I love instant breakfasts more–keeping one of these in the fridge for a few days would be ideal!


  2. #
    Anonymous — April 24, 2012 at 10:28 pm

    This looks really good! You're right- it'll be the perfect breakfast on a lazy Sunday!


  3. #
    The Roasted Root — April 25, 2012 at 9:00 pm

    hey there! I found your blog off TasteSpotting and I love what I see so far! Your photos are beautiful and recipes look so tastey. Incidentally, I love making frittatas (and omelets) on lazy sunday mornings, too! Looking forward to seeing more posts!


    • CATE — April 26th, 2012 @ 8:25 am

      Thanks! Glad you found your way here and hope you enjoy what's coming up next :)


  4. #
    LP @dishclips — April 26, 2012 at 12:57 am

    It reminds me of what my mom would make minus the broccoli. Thanks for sharing!


  5. #
    Kim (Feed Me, Seymour) — April 26, 2012 at 12:58 am

    Frittatas are my new favorite thing! I love how you can customize them any way you want. I'll definitely be making my next with broccoli, for sure! Looks so tasty!


    • CATE — April 26th, 2012 @ 8:27 am

      Yep… I have a huge stash of zucchini in the fridge so I'm sure zucchini frittata will be my next variation :)


  6. #
    Carrie — April 26, 2012 at 12:48 pm

    I love a good frittata, and this one looks fantastic. Broccoli and cheese is always such a great combo!


  7. #
    Nicole Morden — December 1, 2012 at 9:03 am

    Just made this and it was perfect! Thanks for a great recipe!


    • Cate — December 1st, 2012 @ 4:26 pm

      So glad you liked it Nicole! I actually have all the ingredients in my fridge right now and was thinking about making it again tomorrow morning :)


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