Easy Broccoli and Cauliflower Frittata

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 05/18/22
Broccoli frittata

 

LauriPatterson / Getty Images

Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 6 servings
Nutrition Facts (per serving)
413 Calories
28g Fat
16g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 413
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 55%
Cholesterol 431mg 144%
Sodium 559mg 24%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 24g
Vitamin C 67mg 333%
Calcium 286mg 22%
Iron 3mg 17%
Potassium 441mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most people have eggs and cheese in the fridge, which are the basic building blocks for this easy broccoli and cauliflower frittata recipe.

The combination of cauliflower, broccoli, onion, and garlic, cooked until tender in a frittata topped with tons of cheese is just spectacular.

You don't have to add the leftover cooked pasta if you don't want to. This recipe is complete without it. But it does add interest and it's a great way to use up leftovers.

Frittatas aren't just for breakfast, they make great brunch, lunch, or dinner meals, or late-night snacks. All you need to serve with this dish is a green salad or a fruit salad and a glass of white wine. For dessert, a nice brownie, or some ice cream topped with fudge sauce would be just perfect. 

Ingredients

  • 2 tablespoons unsalted butter

  • 3 tablespoons olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 1/2 cups small broccoli florets

  • 1 1/2 cups cauliflower florets

  • 1 cup cooked pasta

  • 13 large eggs, beaten

  • 1/2 teaspoon dried thyme leaves

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 cup grated provolone cheese

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. In a 12-inch nonstick ovenproof skillet, melt the butter with the olive oil over medium heat.

  2. Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring occasionally with a heatproof spatula until the vegetables are crisp-tender. Then add 2 tablespoons water to the skillet, cover, and steam for 2 minutes, at which point the vegetables should be tender.

  3. Arrange the pasta on top of the vegetables. Pour the eggs over all and sprinkle with the thyme, salt, and pepper.

  4. Cook the frittata, lifting the edges occasionally to let uncooked egg flow underneath and wiggling the spatula in the center of the frittata so the egg can flow under and cook evenly until the bottom is lightly browned and the frittata is almost set. Shake the pan occasionally so the frittata doesn't stick.

  5. Heat the broiler. Place the frittata under the broiler, about 6 inches from the heat source, and broil for another 4 to 8 minutes or just until the egg mixture is set. Remove the skillet from the oven.

  6. Sprinkle the frittata with both kinds of cheese. Put it back under the broiler. Broil for 3 to 6 minutes longer, rotating the skillet occasionally so it cooks evenly until the cheese is melted and begins to brown.

  7. Cut the frittata into wedges and serve immediately.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.