This broccoli frittata recipe is perfect for sneaking in some greens first thing in the morning. Great leftover, this broccoli frittata makes one of the healthiest and heartiest quick egg breakfasts possible.
What is a Frittata?
A frittata, often referred to as an “egg pizza,” is an Italian dish consisting of cooked eggs combined with other ingredients (almost like a crustless quiche). It’s great for using up leftover veggies or experimenting with other ingredients you have on hand!
How to Make This Broccoli Frittata
Start by setting your oven to broil (500 degrees F). Then, place a large oven-safe cast-iron skillet over medium-high heat and add 1-2 tablespoons of olive oil. Once the skillet is warm, add three sliced shallots, five cloves of minced garlic, and a light sprinkle of salt, and mix well. Cook for approximately two minutes (or until shallots are soft and garlic is fragrant), stirring frequently.
Next, add one head of broccoli (chopped into florets) to the skillet. Continue to cook over medium heat for about five minutes, stirring frequently. Then, add five ounces (a little more than half a cup) of fresh spinach and a pinch of salt and black pepper to taste. Cook until the spinach is wilted.
While your broccoli and spinach mixture is cooking, chop ⅓ of a cup of green onion, two tablespoons of chives, ¼ cup of fresh parsley, and ¼ cup of fresh cilantro. Beat eight eggs, and add them to a large bowl with your green onion and chopped herbs. Whisk to combine.
Turn the heat on your skillet up to medium-high, and slowly pour in your egg mixture. Top with 15 ounces of artichoke hearts (roughly two cups) and 2 ½ tablespoons of capers. Mix gently.
Cook over medium heat for 3-5 minutes (make sure the eggs have set but the top is still runny). Then, place the skillet in your oven (on the top rack, under the broiler). Cook for approximately 3-5 minutes until the eggs are golden brown.
Remove your frittata from the oven and serve warm. Garnish with more chopped green onion, crushed red pepper, and crumbled feta cheese.
Storage and Leftovers
Store any spinach frittata leftovers in the fridge in an airtight container. Leftovers are just as good and perfect for an on-the-go breakfast. Try topping your leftovers with hot sauce or one teaspoon of cayenne pepper for an extra kick!
How to Serve
This broccoli frittata is best served warm, but leftovers can also be enjoyed at room temperature. Slice the frittata like you would a pizza. You can add a side of colorful vegetables or hash browns, or experiment with additional cheeses (like parmesan cheese or sharp cheddar cheese).
Health Benefits of Eggs
This egg dish is the perfect boost in nutrition to start your morning. Eggs are a complete protein and also offer vitamins and minerals like vitamins A and B, folate, selenium, and phosphorus. Considered a “superfood,” eggs contain at least trace amounts of almost every nutrient you need to survive. When paired with all the greens I’ve packed into this frittata recipe, your day will be off to an amazing start.
More Breakfast Recipes
If you try making this Broccoli Frittata Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
- 2 tablespoon olive oil
- 3 shallots - sliced
- 5 cloves garlic - minced
- 1 small head of broccoli - cut into small florets
- 5 oz. fresh spinach
- salt + pepper
- ⅓ cup green onion - chopped
- 2 tablespoon chives - chopped
- ¼ cup fresh parsley - chopped
- ¼ cup fresh cilantro - chopped
- 15 oz artichoke hearts - one 15 oz can, halved
- 2.5 tablespoon capers
- 8 eggs - beaten
- Crumbled goat cheese - optional, omit for dairy free option
- Red pepper flakes - optional
- In a large oven-safe skillet over medium high heat add 1-2 tablespoons of olive oil. Once warm, add sliced shallots, minced garlic and a light sprinkle of salt. Mix well. Continue to cook until shallots are soft and garlic is fragrant (approximately 2 minutes), stirring frequently.
- Next, add broccoli to the skillet and mix. Continue to cook over medium heat until broccoli begins to soften (approximately 5 minutes), stirring frequently to prevent the shallots and garlic from burning. Add in the spinach, mix and cook until spinach is wilted. Sprinkle with salt and pepper when necessary.
- While the broccoli is cooking, chop the green onion and fresh herbs. In a large bowl, whisk together the eggs and mix in the green onions and fresh herbs until combined.
- Once the broccoli is ready, turn heat up to medium high and slowly pour egg mixture over the vegetables. Gently mix the eggs in with the vegetables and top with the halved artichokes and capers.
- Cook over medium heat until eggs have set, but the top is still runny, approximately 3-5 minutes. Meanwhile, set oven to broil (500 degrees F). Once eggs have set, place entire skillet on the top rack under the broiler. Bake until the eggs are fully cooked and golden brown, approximately 5 minutes.
- Remove from oven (use an oven mit!) and serve warm. Garnish with chopped green onion, crushed red pepper, and crumbled feta cheese.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I was very happy to find a tasty recipe for my canned artichokes (which I love).
I did not have “all” of the ingredients in this recipe, but I had enough to make it
yummy. Thank you