Name: Broccoli Spinach Cheddar Frittata Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

There’s something so comforting and fresh about a good frittata—the way the flavors meld together and the texture is light yet satisfying. This Broccoli Spinach Cheddar Frittata Recipe combines vibrant greens with that irresistible cheddar cheese melt, making it a winner any time of day.

A fluffy omelette cooked in a black cast iron pan sits on a white marbled surface, showing a golden yellow top with melted cheese browned in spots. The omelette has visible layers of chopped green spinach spread evenly throughout, mixed into the soft egg base which is slightly glossy. The edges are fluffy and puffy, with a few small browned air pockets across the surface. Fresh spinach leaves lay slightly blurred in the background beside the pan. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Spinach Cheddar Frittata Recipe
Top Tip
How to Serve Broccoli Spinach Cheddar Frittata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Spinach Cheddar Frittata Recipe

Why You'll Love This Recipe

This recipe just works every time—whether it’s breakfast, brunch, or even a cozy dinner. I love how it’s packed with veggies but still feels indulgent thanks to that sharp cheddar. Plus, it comes together super easily, which means you get homemade comfort food without the fuss.

Balanced flavors: The broccoli and spinach add freshness while cheddar brings a creamy, tangy richness.
Quick and simple: You can have this on the table in under 45 minutes with minimal hands-on time.
Flexible and forgiving: It’s easy to swap ingredients or customize based on what’s in your fridge.
Great for leftovers: It reheats wonderfully and even tastes great cold in a pinch.

Ingredients & Why They Work

Every ingredient here has a purpose, working harmoniously to build the perfect frittata texture and flavor. Fresh vegetables bring crunch and nutrients, eggs provide structure, and cheddar adds that luscious cheese pull we all crave. Here’s why I like these ingredients for this Broccoli Spinach Cheddar Frittata Recipe:

Flat lay of whole brown eggs with clean shells, a small white bowl of milk, two peeled garlic cloves, a small yellow onion chopped, bright green broccoli florets thinly sliced, roughly chopped fresh baby spinach leaves, thinly sliced green onions, a small white bowl of coarse sea salt, a small white bowl of freshly ground black pepper, a small white bowl of extra virgin olive oil, freshly grated cheddar cheese in a small white ceramic bowl, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

SimplyNature Organic Cage Free Eggs: I always choose cage-free for richer yolks and better flavor.
Milk of choice: Adds creaminess to the eggs and keeps the frittata tender; I use whole milk but you can swap with plant-based options.
Garlic: Just enough to elevate flavor without overpowering.
Sea salt & freshly ground black pepper: Seasoning is key to making all the flavors pop.
Freshly grated cheddar cheese: I use sharp cheddar for that bold cheesy goodness that melts perfectly.
Extra virgin olive oil: For cooking the veggies gently and adding subtle richness.
Yellow onion: Adds sweetness and complexity when sautéed.
Broccoli florets: Thinly sliced so they cook quickly and maintain a pleasant bite.
Baby spinach: Wilts down perfectly, adding color and nutrition without weighing down the frittata.
Green onions: For a mild, fresh onion flavor that brightens the dish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

While I adore the classic combo of broccoli, spinach, and cheddar, this frittata is a great blank canvas for your favorite veggies or even different cheeses. Experimenting keeps the dish exciting!

Variation: I once swapped spinach for arugula and loved the peppery bite that added. It’s amazing how a small swap changes the whole vibe.
Dairy-Free: For a dairy-free version, just skip the cheddar and use a creamy plant milk; the veggies still shine beautifully.
Swap greens: Kale or Swiss chard make great alternatives too; just be sure to chop finely and cook until tender.
Herbs: Toss in fresh thyme or parsley if you want a herbal twist—totally delicious!

Step-by-Step: How I Make Broccoli Spinach Cheddar Frittata Recipe

The image shows a cooked egg dish served in a white round pan with a golden yellow top mixed with bits of green leafy vegetables, likely spinach. Three slices have been taken out and placed on three separate white round plates. Each slice shows a thick, fluffy yellow egg layer with green vegetable bits inside. One slice on the bottom plate has a silver fork holding a small portion of the egg, with the fork placed on the right side of the plate. Another white round plate holds a whole slice with a silver fork next to it on the left side, and the third plate at the top right has a slice with no cutout taken from it. The surface and background have a white marbled texture, with a few fresh green leaves scattered for decoration. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the eggs and cheese

Start by whisking eight high-quality cage-free eggs with half a cup of milk, pressed garlic, sea salt, and freshly ground pepper. I like to add half of the freshly grated cheddar here so it distributes flavor throughout rather than just melting on top. Whisk until the mixture is smooth and a bit frothy—that lightness makes the frittata beautifully tender.

Step 2: Sauté the aromatics

Heat a tablespoon of extra virgin olive oil in a well-seasoned cast iron skillet over medium heat. When shimmering, toss in the chopped yellow onion with the remaining salt. Keep stirring for about 3–5 minutes until the onions are translucent and sweet. This layer adds great depth to your frittata.

Step 3: Steam and cook the veggies

Add the thinly sliced broccoli along with a splash of water, cover, and let it steam for a few minutes until the broccoli turns bright green and is tender enough to pierce easily with a fork. Then stir in the spinach and green onions, cooking just until the spinach wilts—don’t overcook it; you want that fresh green flavor to come through.

Step 4: Pour eggs and bake

Spread the veggie mixture evenly over the skillet base. Give your egg mixture one last quick whisk and pour it into the pan, gently shaking the pan to distribute evenly. Sprinkle the remaining cheddar cheese on top, then pop the skillet into a preheated 425°F oven. Bake for 12 to 15 minutes or until the middle is just set but still slightly wobbly. A gentle shake test is super helpful here—once it’s firm with a little give, it’s ready.

Step 5: Rest and serve

Remove from the oven and let the frittata rest for about 5 to 10 minutes. It makes slicing easier and lets flavors settle. Then cut into 6 or 8 wedges and serve warm. Trust me, it tastes fantastic fresh and is perfect for any meal.

Top Tip

Over the years, making this Broccoli Spinach Cheddar Frittata Recipe taught me a few key tricks that make all the difference, so I want to pass those along to you so your frittata comes out perfect every time.

Use a well-seasoned cast iron skillet: It distributes heat evenly, preventing hot spots and helping the frittata cook uniformly.
Don’t skip resting: Let your frittata cool a little before cutting—trust me, it helps the layers set and stops it from being crumbly.
Watch the baking time carefully: The frittata continues cooking from residual heat after coming out of the oven so it’s best to take it out just as the center firms up.
Steaming broccoli is key: It softens without making it soggy and preserves vibrant color and nutrients.

How to Serve Broccoli Spinach Cheddar Frittata Recipe

Broccoli Spinach Cheddar Frittata - Serving Suggestion

Garnishes

I love topping my slices with a little extra shredded cheddar or a sprinkle of chopped fresh parsley for a pop of color. Sometimes, I add a dash of hot sauce or a squeeze of fresh lemon juice—it wakes up the flavors beautifully.

Side Dishes

For a balanced meal, I often serve this with a simple mixed greens salad dressed lightly with vinaigrette. Roasted potatoes or crusty bread on the side are also perfect companions that round things out nicely.

Creative Ways to Present

At brunch gatherings, I like to slice the frittata into bite-sized squares and serve on a platter with small forks or toothpicks. Adding cherry tomato halves and olives around the tray makes it festive and colorful. For a fancy twist, I’ve even layered slices with avocado on toasted baguette slices.

Make Ahead and Storage

Storing Leftovers

I store leftover frittata in an airtight container in the fridge for up to three days. It’s great cold for a quick snack or reheated gently for another meal. Just keep it well-covered to maintain moisture and freshness.

Freezing

This frittata freezes surprisingly well! I slice it into portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. When you want some, thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheating

To reheat, I prefer a low oven or stove method to keep the texture tender. If you’re in a hurry, the microwave works too—just cover loosely and heat in short intervals to avoid drying it out.

Frequently Asked Questions:

Can I make this frittata vegetarian?

Absolutely! This Broccoli Spinach Cheddar Frittata Recipe is naturally vegetarian since it contains no meat. Just make sure your cheese is vegetarian-friendly if that’s important to you.

How do I know when the frittata is done baking?

Look for the edges to be set and golden, and the center to be just firm with a slight wobble when you gently shake the pan. It should not be liquidy but will continue cooking slightly as it rests.

Can I use frozen vegetables instead of fresh?

You can, but fresh veggies give the best texture and flavor. If using frozen, make sure to thaw and drain excess moisture well to avoid a watery frittata.

What’s the best way to reheat leftovers?

Gently reheat in a low oven or on the stovetop in a covered skillet to keep the frittata moist. Microwaving works too—just heat in short bursts to avoid drying it out.

Final Thoughts

This Broccoli Spinach Cheddar Frittata Recipe is one of those dishes I return to whenever I want something hearty yet wholesome, quick yet impressive. It’s perfect for sharing with friends or savoring solo, and I hope you find it just as rewarding to make and enjoy in your own kitchen. Give it a try—you might just discover your new favorite go-to meal.