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Roasted Broccoli Frittata slice on a round white plate

Roasted Broccoli Frittata

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This easily adaptable Roasted Broccoli Frittata can be whipped together with any leftover vegetables and cheeses in your fridge. Perfect for breakfast, lunch, or even dinner. Using frozen broccoli made it super easy!

I’d never thought about making an Egg Frittata with frozen vegetables until a friend mentioned she’d roasted broccoli florets right from the freezer. That was a game-changer! I eat a lot of omelets and wanted to shake things up a bit. This baked frittata recipe was a hit!

Overhead view of roasted broccoli frittata in a red cast iron pan

Roasted Broccoli Egg Frittata

What is a frittata, you might be wondering? It’s actually an Italian omelet with the ingredients mixed in with the eggs in contrast with a French omelet where the eggs are folded over the filling. A frittata is cooked more slowly than a traditional omelet, often started on the cooktop, and finished in the oven.  The resulting frittata is firmer than an omelet and round. And if you’re wondering,  a frittata is like a crustless quiche.

To make a frittata, start with selecting your fillings. A nice combination of vegetables, including an aromatic, and cheese is my basic formula. For this frittata, our ingredients included roasted broccoli, shallots, red bell peppers, mozzarella cheese, cheddar cheese, milk, and eggs.

Using leftover vegetables and odds and ends in your refrigerator can result in a scrumptious vegetable frittata!

slice of broccoli frittata on a white plate in front of red cast iron pan

How to Make a Frittata

Start by cooking your vegetables. If you don’t have any leftover roasted broccoli, that should be the first task. I used a 10.8-ounce bag of frozen broccoli florets, roasted them frozen, then chopped into bite-sized pieces, once cooled.

Whisk together the eggs, milk or cream, plus any seasonings. Add the grated cheese and mix. Set aside. I added dried basil, but feel free to use whatever goes well with your ingredient selections.

Next, heat the oil in a cast iron or ovenproof skillet. Cook the aromatics, like onion, garlic, or shallots first, then any additional vegetables until soft. If using a variety of vegetables, add those that take longer to cook first, then add the softer or leafy vegetables after the others are partially cooked.

Once all the vegetables are cooked, add any other ingredients like the roasted broccoli, then add the egg mixture and cook a couple of minutes until the edges start to set. Pop in the oven to finish cooking.

 

How long do you bake a frittata?

It will vary depending on your fillings, the diameter of your pan, the temperature of the eggs, etc. as you place the frittata in the oven. This 8 egg frittata took 15-17 minutes to cook in a 400º oven.

How do you know when a frittata is done?

The center should look firm. If the middle is not set, cook for a few more minutes and check again. If you insert a knife into the center of the frittata, it should leave a mark when it’s removed (no liquid should backfill the knife mark).

Can you freeze a frittata?

Yes, egg casseroles and frittatas can be frozen for up to 3 months, wrapped airtight. Defrost overnight in the refrigerator, then gently reheat in the oven or microwave, though the oven works best. They also keep up to 4 days in the refrigerator if kept airtight in a container or wrapped in plastic.

 

Tips for Making Frittatas with Ingredients on Hand

If you have eggs, milk, some odds and ends of cheeses, and vegetables, you can make a frittata. Save the odds and ends of your dinner and repurpose them for breakfast. One of the first frittatas I ate incorporated linguine from the night before. There are no right or wrong ingredients!

  • Any sized eggs will work. If you accidentally bought regular instead of large eggs, just add a couple of extras.
  • As long as your vegetables are precooked and, in your opinion, taste good together, add them to your frittata. Cut them into bite-sized pieces.
  • Most varieties of cheese will work. Even a bit of blue cheese plus leftover roasted, diced potatoes would be delicious. Melty cheeses like cheddar, Monterey jack or mozzarella, are some of my favorite for an egg frittata. But grated Parmesan would complement any of those.
  • I keep finely chopped onions in my freezer, so I utilized those. A shallot or green onions are terrific alternatives. Garlic is always wonderful.
overhead view of slice of broccoli frittata on a round white ceramic plate

How to Roast Frozen Vegetables

This method is genius. No need to run to the market for fresh vegetables to enjoy the marvelous, delicious, slightly sweet flavors of roasted vegetables.

  • There’s no need to defrost your frozen vegetables.
  • Make sure they’re all similar sizes so they will be done at the same time.
  • Place them in a large Ziploc bag or bowl with a couple of tablespoons of olive oil. Do not scrimp on the oil as there must be enough to coat the frozen veggies.
  • Preheat your oven to 425-450 degrees.
  • Spread the oiled vegetables out on a large baking sheet (metal not glass) and season as desired with kosher salt and freshly ground black pepper. Do not overcrowd the pan.
  • Toss halfway through the roasting time.
  • Roasting time will vary depending on the type of vegetable and your oven, but here are some suggested times from Sustainable Cooks:
  • Broccoli and cauliflower florets, carrots: 15-18 minutes
  • Asparagus: 17 minutes
  • Beets: 20 minutes
  • Brussels Sprouts: 20 minutes
  • Squash: 22 minutes
  • Whole Green Beans: 18-20 minutes from Dinner, then Dessert

More Egg Recipes:

Roasted Broccoli Frittata slice on a round white plate

Roasted Broccoli Frittata

A highly adaptable frittata recipe that's delicious any time of day!

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • 1/2 red bell pepper, diced
  • 1 1/2 cups roasted broccoli florets, large florets chopped into bite-sized pieces (or cooked/roasted veggies of your choice)
  • 8 eggs
  • 1/2 cup whole milk (or cream)
  • 1-1 1/2 cups shredded cheese (I used sharp cheddar and mozzarella, but substitute your favorite melty cheese)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil (or favorite dried herb)

Instructions

Preheat oven to 400°.

Heat olive oil in a 10-inch skillet. May use other sizes, but baking time will need to be adjusted. Add minced onion and cook until soft, then add garlic and red bell pepper and cook until peppers are soft. Add broccoli to the pan and toss.

In a bowl, whisk together eggs, milk, cheese, salt, pepper and basil. Pour into pan and cook until the eggs start to set around the edges, about one minute.

Slide into the oven and bake until the center is set, about 15-17 minutes. Cut into wedges and serve warm.

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Nutrition Information:

Yield:

4

Serving Size:

1 large wedge

Amount Per Serving: Calories: 390Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 417mgSodium: 965mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 24g

HOW MUCH DID YOU LOVE THIS RECIPE?

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11 comments on “Roasted Broccoli Frittata”

  1. Definitely my kind of food :-)) Yours looks very tender and tasty!

  2. Sounds like a great meal, and yep, I’d eat it for breakfast too:@)

  3. Yay, frittata! I don’t know why I don’t make it more often. This is a great idea to use broccoli up! So cheesy!

  4. What lovely recipe Lizzy ! We love broccoli ! I will save this recipe (my daugther is vegetarian)
    hugs and love for you

  5. Frittatas are so good, yours looks delicious. I have ll the ingredients in the fridge.

  6. I keep a few bags of frozen veggies like broccoli and cauliflower in the freezer, so convenient for soups, stir fries and frittatas. Great recipe for a tasty and quick lunch.

  7. Really like the idea of roasting frozen veggies. Never ever thought of that! You know I’m going to be doing it. Great way to add flavor. And I love frittatas (more so than omelets, actually) so I’ll use some of those veggies in one. Yours looks great — thanks.

  8. This frittata looks and sounds amazing. I would have never thought to roast frozen broccoli either but I’m sure it makes for a taste difference. Plan to make my copy now.

    Carolyn/A Southerner’s Notebook

  9. Love how simple and easy this recipe is to make! The roasted broccoli is so good!

  10. Love a good frittata for breakfast, brunch or even dinner. Great tips on using frozen broccoli too. Have a lovely weekend Liz!

  11. Love frittatas. In fact, during this quarantine, we’ve been making them for dinner a couple of times a week. Love your recipe with the broccoli. Delicious. 🙂 ~Valentina

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