Smoky Cheddar Broccoli Frittata with Spinach
A hearty, protein-rich frittata combining ten eggs with roasted broccoli, wilted spinach, and sharp cheddar, seasoned with smoked paprika and fresh thyme. The smoky paprika adds depth to the creamy custard base while the vegetables provide texture and nutrition. Perfect for breakfast, brunch, or a light dinner, this one-pan meal comes together quickly on the stovetop before finishing in a hot oven. The cast iron skillet creates beautiful browning on the bottom while the eggs stay fluffy inside. Ideal for feeding a crowd or preparing ahead for easy weekday meals.
Ingredients
- 10 egg
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme
- ground black pepper
- 1 tablespoon olive oil
- 4 clove garlic, minced
- ¼ onion, diced
- 3 head broccoli, chopped into florets
- ½ bunch spinach leaves
- ½ cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 400F.
- 2
Whisk together eggs, milk, salt, smoked paprika, fresh thyme, and black pepper in a bowl.
- 3
Heat olive oil in an oven-safe skillet over medium heat.
- 4
Sauté garlic and onion for 5 minutes until softened.
- 5
Add broccoli and sauté for 5 minutes.
- 6
Add spinach and sauté until just beginning to wilt.
- 7
Sprinkle half the cheddar cheese over vegetables.
- 8
Pour egg mixture over the vegetable and cheese layer.
- 9
Sprinkle remaining cheese on top.
- 10
Cook on stovetop for 5 minutes until sides begin to set.
- 11
Transfer skillet to oven and bake for 20 minutes until center is just set.
- 12
Test doneness by inserting a knife; if egg runs out, bake 1-2 minutes more.
- 13
Remove from oven and serve.
Tips
Use a well-seasoned cast iron skillet for even heat distribution and a golden, crispy bottom crust that adds texture.
Don't overcook the spinach before adding the egg mixture; it will continue cooking in the oven and should remain bright green.
Let the frittata rest for 2-3 minutes after removing from the oven so it sets properly before slicing.
Good to Know
Cover and refrigerate for up to 4 days. Reheat gently in a 350F oven for 10 minutes or on the stovetop over low heat.
Prepare vegetable mixture and egg custard separately up to 8 hours ahead. Assemble and bake when ready to serve. Leftovers keep well and reheat evenly.
Serve warm or at room temperature, cut into wedges. Pairs well with a simple green salad, crusty bread, or fresh fruit. Ideal for serving 4-6 people.
Common Mistakes
Overcook the eggs by baking too long to avoid a rubbery, dry texture; pull from oven when center jiggles slightly.
Skip the cast iron skillet substitution to avoid uneven cooking; a stainless steel or ceramic oven-safe pan works if cast iron is unavailable.
Wilt the spinach completely before adding eggs to avoid watery frittata; squeeze excess moisture out first.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this frittata ahead of time?
Yes, assemble completely and refrigerate unbaked for up to 8 hours. Add 5-10 minutes to baking time if starting cold. Cooked frittata stores 4 days and reheats well in a 350F oven for 10 minutes.
What if the center is still runny after 20 minutes?
Return to the oven for 2-3 minute intervals, checking between each. Every oven varies; a knife inserted in the center should show mostly set egg. Slight jiggle in the very center is fine as carryover heat continues cooking.
Can I freeze a cooked frittata?
Yes, cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in a 350F oven until warmed through, about 15-20 minutes.