Fabulous Frittata: A Fresh Meal Idea for Spring

A frittata is an Italian egg-based dish similar to an omelet or crustless quiche. It is made by whisking eggs and mixing them with various ingredients. This flavorful broccoli and spinach frittata perfectly balances comfort and freshness. It’s high in protein, low in carbohydrates, and a good source of fiber and vitamin C.

Broccoli and Spinach Frittata

Serves 4


3 stalks broccoli
10 eggs
1 cup milk
1 teaspoon paprika
1 teaspoon fresh thyme
1 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
½ small to medium onion, diced
4 garlic cloves, minced
½ bunch spinach
1 cup cheddar cheese, divided


Preheat the oven to 400ºF.

Cut the broccoli into florets. You can trim the broccoli stems and use them in this recipe or save them for another use. Broccoli stems are great in salads, roasted as a side dish, or for soups.

Place the eggs, milk, paprika, thyme, salt, and black pepper into a medium bowl and whisk to combine. Set aside.

Heat an oven-proof skillet over medium heat. Add the oil and heat. Add the onion and garlic; sauté until the onion is translucent, about 5 minutes. Add the broccoli florets; sauté for 5 minutes. Add the spinach; sauté until the spinach begins to wilt. Sprinkle with ½ of the cheddar cheese. Once the cheese begins to melt, pour the egg mixture into the skillet. Top with the remaining cheese and continue to cook until the sides start to set, about 5 minutes.

Place the skillet into the oven and bake the frittata for 20 minutes. Test for doneness by inserting a knife into the center. The knife should come out clean. If raw egg is on the knife, cook the frittata for another couple of minutes, then check again. When done, the center of the frittata should no longer be jiggly, and the edges should be golden brown.

If you have leftovers, store them in an airtight glass container for 4 to 6 days. Reheat in the microwave.