In Breakfast, Dinner, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Sides, Snacks

Broccoli Frittata

Broccoli Frittata

When I just need to open the fridge and have a meal without fuss, which can be reheated, in the time it takes to make a delicious salad, this frittata ticks all the boxes. Equally you can serve it room temperature if you’re heading out for a picnic or on the run. It’s high in protein and extremely rich in calcium from the cheese and folate from the broccoli. Plus, it’s super delicious!
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people


  • 10 eggs, large, beaten
  • 1 broccoli head (375g), washed and broken into small florets, peel the outer layer of the stalk and cut into small cubes
  • 250 g mature cheddar cheese, freshly grated (organic, if possible, I recommend Yeo Valley)
  • sea salt or pink Himalayan
  • herbamre
  • white pepper


  • serve with your choice of salad


  • Pre-heat the oven to 375°F, gas mark 5, 2000°C (180°C fan-assisted).
  • In a 9x9 square baking tin lined with parchment paper, on the base on the tin, scatter the small broccoli florets and cubed stalk, season with either herbmare or sea salt.
  • In a large mixing bowl beat the eggs and season with sea salt and white pepper. Add ¾ of the grated cheese, then pour over the broccoli, and sprinkle the remaining ¼ cheese over the top.
  • Bake in the pre-heated oven for 30-35 minutes on the centre shelf, then remove from the oven and leave to cool.
  • Serve with your choice of salad.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP – I love the simplicity and ease of this frittata for mealtimes when I am stuck for ideas or just need a quick mealtime solution, this is perfect. Leftover frittata will keep well, covered and refrigerated, for 3 days. Enjoy chilled or reheat. My personal preference is to re-heat in the oven so that the top gets crispy. This recipe is also great for the little ones, cut into small fingers that they can hold.
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