Broccoli cheddar frittata

A slice of broccoli cheddar frittata
Recipe credit

Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners

About this recipe



  • 1 package (10-oz) frozen chopped broccoli
  • 1/4 cup water
  • 8 eggs
  • 1/4 cup nonfat or low-fat milk
  • 2 teaspoons prepared mustard
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded reduced-fat cheddar cheese (3 oz)
  • 1 tablespoon Chopped green onion
  • 1 small carrot, diced
  • nonstick cooking spray


  1. Combine broccoli, carrot, if desired, and water in 10-inch nonstick skillet. Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well.
  2. Beat eggs, milk, mustard, salt and pepper in large bowl until blended. Add broccoli mixture, cheese and green onion; mix well.
  3. Coat same skillet with cooking spray; heat over medium heat until eggs are almost set, 8 to 10 minutes.
  4. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Cut into wedges.

Tips and variations

  • Broil option: After removing from heat, frittata can be broiled, 6 inches from heat until eggs are completely set and no visible liquid egg remains, 2 to 3 minutes.
  • Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert it onto platter to show its nicely-browned bottom.

Nutritional info

Total fat
8 g
Saturated fat
3 g
257 mg
470 mg
Total carbohydrates
3 g
Dietary fiber
1 g
13 g
Total sugar
2 g