broccoli frittata with pepper jack

Sweets for breakfast can be fun, but for me there’s nothing better than a nice savory breakfast. Add some veggies to it, and you have a healthy, hearty meal that will make you feel good the rest of the day. This broccoli frittata is just the ticket for a wholesome breakfast, and adding a kick of pepper jack cheese makes it comforting as well.

A controversial crucifer

There seems to be a bit of controversy over the desirability of broccoli. Folk under the age of 18 are especially dubious of this tiny tree-looking vegetable, but I believe there’s a fair number of adults who don’t buy into it either. Maybe it’s because we were force-fed this mushy green vegetable dinner after dinner as kids, or maybe we just haven’t discovered the full glory of broccoli. (I’m using “we” here to refer to the general adult population, myself not really included, because I have discovered the glory, and I’m about to tell you about it.)

Broccoli, by the way, is so much more than a mushy steamed side you have with dinner. I never hated broccoli as a kid, but I also didn’t jump for joy when I saw it next to my pork chop (though it helped when my dad pretended to be a dinosaur munching down the “broccoli” trees at the dinner table).

As I grew older and started experimenting more with different veggies, I realized there’s so much more you can do with the cruciferous vegetable than tossing florets into a steamer basket and calling it a day. Roasted broccoli, for example, is delicious especially when you drizzle it with olive oil and cover it with spices. Raw broccoli can also be delicious when it’s cut into small pieces and added to a chicken or tuna salad.

Another thing you can do with broccoli is sauté it with garlic and incorporate it into your breakfast frittata. It will give the classic egg dish a healthful little crunch, and the flower heads get deliciously crispy in the oven. The pepper jack (or another type of cheese) gives it that amazing savory flavor we know and love in a breakfast egg dish.

You only need, like, five things

Yes, you read that correctly. The wonderful thing about this hearty breakfast dish is how quick and easy it is to make. You only need a few basics to get the job done right, and here’s what they are:

Broccoli florets You can get pre-cut broccoli florets or a full head of broccoli that you’ll chop up into bite-sized pieces. Just make sure that if it comes with stalks and leaves, cut those off and discard or reserve for another use

Garlic Broccoli sautéed in garlic is wonderfully flavorful

Eggs You’ll need six large eggs for this frittata, no skimping!

Pepper jack cheese You can buy it pre-shredded or in a block and grate it yourself

Salt and pepper You’ll just need a pinch of each to season the egg mixture

Told you it would be fast and easy. I hope you enjoy this recipe as much as I did. Take some photos and tag me on social if you do!

⟶ the recipe

broccoli frittata with pepper jack

ingredients

2 cups broccoli florets, cut into pieces

2 cloves of garlic, minced

6 large eggs

1 cup shredded pepper jack cheese

Salt and pepper

Prep time

10 minutes

Cook time

20 minutes

Total time

30 minutes

6 servings

instructions

Preheat oven to 400 degrees F. Pour some olive oil into a non-stick frying pan or cast-iron skillet. Cook the garlic over medium heat for a couple minutes, and then add the broccoli.

Continue to cook broccoli, adding 1-2 tablespoons of water if needed, until tender.

Meanwhile, beat the eggs in a bowl along with a pinch each of salt and pepper. When the broccoli is ready, spread it evenly across the skillet, and pour the eggs over top of it. Then, sprinkle the cheese evenly over the top. Make sure to tilt the skillet around so eggs come all the way to the edges.

Cook for 3-5 minutes, or until eggs have set around the edges. Transfer the skillet to the oven and bake for 10 minutes, until the eggs are completely set. Insert a knife into the center of the frittata. If done, it should come out clean. If there’s egg residue on the knife, pop the skillet back into the oven for a couple minutes.

Transfer frittata to a wire rack. Once cooled, cut into six slices and serve.

⟶ recipe notes

For some crispiness on the top of the frittata, you can turn the broiler on for a couple minutes before removing it from the oven

⟶ modifications

There are a whole lot of ways you can modify a frittata, but to keep the broccoli essence of this recipe, you can easily just swap out the cheese for something else. Gruyere, swiss, and cheddar are always good bets

⟶ store it

Just cover and refrigerate any leftovers, making sure the frittata is completely cooled before storing. You can reheat and enjoy up to three days after making it