This broccoli cheddar frittata souffle is easy and delicious — a perfect choice for breakfast-for-dinner. It comes together quickly and the broccoli-and-cheddar combination is always a crowd-pleaser.
This is how I like to do breakfast for dinner.
This broccoli cheddar frittata souffle is ideal for breakfast, lunch or dinner. It’s simple to make ahead, delicious warm or cold, and the cheesy, savory flavors are truly satisfying.
I’m always looking for new ways to serve broccoli to my family — it’s easily our favorite vegetable — so here’s another winner.
Melty cheese, tender baked eggs and chopped broccoli combine for a comforting, flavorful dish that everyone loves.
I planned to share this for Easter, but with other projects I got delayed. Fortunately, this is not just a holiday dish — I make it for weeknight dinners and weekend brunches alike.
My favorite method for frittatas includes a souffle element: separate the eggs, whip the whites, then fold them into the yolk mixture. It sounds fancy but is very straightforward once you try it.
The whipped whites create a light, cloudlike texture. The frittata puffs up nicely, stays soft and holds its shape — perfect for feeding hungry kids or serving slices that look impressive without much effort.
It’s more quiche-like in texture but without a crust: soft, slightly chewy and wonderfully cheesy.
This is how it comes together:
I start by softening the broccoli briefly in a skillet so it’s tender but still bright. Next I separate the eggs — yolks go into a large bowl with cheese and herbs, and whites go into a smaller bowl to be whipped.
Whip the egg whites to medium peaks, then gently fold them into the yolk mixture so the batter stays airy. Pour the mixture over the broccoli in a buttered skillet, smooth the top, cook for a few minutes on the stove, then finish in the oven until puffed and golden. Finish with fresh microgreens or arugula for brightness.
The result is a cheesy, satisfying bite that’s rich in protein and fiber and perfect for any meal of the day.
It feels like a cheesy cloud — filling and flavorful.
With perfect layers and a golden top.
Broccoli Cheddar Frittata Souffle
Broccoli Cheddar Frittata Souffle
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Ingredients
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- 3 cups broccoli florets
- kosher salt and pepper
- 8 large eggs, separated
- ⅓ cup chopped fresh herbs (parsley, basil, thyme), plus more for topping
- 8 ounces freshly grated sharp cheddar cheese
- microgreens or fresh arugula, for topping
Instructions
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Preheat the oven to 375°F (190°C).
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Heat the butter in a 10- or 12-inch skillet over medium heat. Add the shallot, garlic, broccoli and a generous pinch of salt and pepper. Cook, stirring often, until the broccoli softens slightly, about 5–6 minutes. Keep the skillet over low heat.
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Separate the eggs. Place the egg whites in the bowl of an electric mixer and the yolks in a large mixing bowl.
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To the yolks add a big pinch of salt and pepper, the chopped herbs and most of the cheddar. Whisk until combined.
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Beat the egg whites until medium peaks form. Gently fold the whites into the yolk mixture; do not whisk. Fold until fully combined and airy.
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Pour the frittata mixture over the broccoli in the skillet and smooth the top with a spatula. Cook on the stovetop for about 5 minutes, then turn off the heat. Sprinkle the remaining cheese on top.
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Bake in the preheated oven for 15–18 minutes, until golden and puffed and the center is set.
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Let the frittata cool slightly, then top with microgreens or arugula before slicing and serving.
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Give me all the cheese.