Cheese and Broccoli Frittata

Cheese and Broccoli Frittata ©Gilberto Lontro
Cheese and Broccoli Frittata ©Gilberto Lontro
Recipe Type: 
Number of Servings: 
Preparation time: 
219 kcal
13 g
236 mg
Vitamin D: 
0.99 IU
% Ca recommended daily intake: 


  • 8 large eggs
  • 1 small onion, sliced
  • 2 tsps olive oil
  • 300 g /2 cups broccoli, chopped
  • 1/4 tspn salt
  • Pepper to taste
  • 50 g / ca. 1/2 cup shredded cheese – for e.g. aged Cheddar or Gruyère
1Separate 4 of the eggs, putting the whites into a bowl (discard the yolks). Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
2Boil or steam the broccoli until just slightly soft.
3In a medium ovenproof nonstick skillet/frying pan heat the oil at medium heat. Add the onion and cook until it begins to soften, about 5 minutes.
4Add the broccoli and cook for another 2 minutes. Add salt and pepper.
5Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce heat to medium-low, cover, and let cook until the egg mixture is firm around the edges but slightly liquid in the middle, about 7-8 minutes.
6Preheat the oven, on broil.
7Once ready, sprinkle with the cheese. Place the skillet under the broiler until the surface is set and golden brown, about 2-3 minutes.
8Cut the frittata into 8 wedges. Serve with green or mixed salad.