This broccoli cheddar frittata souffle is so easy and delicious, making it the perfect breakfast for dinner meal! It comes together quickly and the whole broccoli cheddar combo is always a hit!
This is how I like to do breakfast for dinner.
This broccoli cheddar frittata souffle is so perfect when you want a cheesy egg bake for breakfast, lunch or dinner. You can make it ahead of time, enjoy it warm or cold and it tastes absolutely amazing.
I know that I just told you last week how I find different ways to make broccoli for my family. We all love it and it’s easily our number one vegetable. So here’s another!
Melty cheese, baked eggs and chopped broccoli with all the flavor in the world. It’s such a huge hit over here.
I really wanted to get this to you in time for Easter but with the release of Easy Everyday, I got behind! Before I knew it, the holiday had passed and I didn’t get to share this recipe that we adore.
But!
The good news is that I don’t even make this for holidays! I truly make it for dinner. Or the occasional brunch.
See, this is by far my favorite way to make a frittata. And it’s pretty much the only way I make them now! There is also a new one in Easy Everyday, just FYI.
The souffle element is so easy and doesn’t take much time at all. You seperate the eggs, whip the whites and then fold the whites into the egg filling.
It’s simpler and once you’ve done it once, it’s ridiculously easy.
So easy, in fact, that unless I’m incredibly pressed for time, it’s the only way I make a frittata.
It adds so much – the texture is cloudlike. It’s soft and perfectly chewy. The frittata rises higher and doesn’t fall too much, which is excellent for feeding hungry kids. It reminds me more of a quiche even though it doesn’t have a crust.
This is how it comes together:
I start the broccoli in the skillet so it can soften a little bit. Just a bit!
Then, I separate the eggs. The yolks go into one large bowl and I add the cheese and herbs.
In a smaller bowl, I whip the whites with a hand mixer until peaks form.
Then, I fold the whites into the yolk mixture gently but thoroughly. Make sure you’re only folding and it’s all incorporated!
Next, I pour it in the buttery pan with the broccoli. Cook it for a few minutes. Top with more cheese. Then transfer it to the oven where it rises like magic!
Finally, when it comes out of the oven I throw on some arugula or microgreens. Deeeeelish.
It’s like biting into a cheesy cloud that is soooo satisfying. It’s filling, loaded with protein and fiber and packs a punch!
With perfect layers too!
Broccoli Cheddar Frittata Souffle
Broccoli Cheddar Frittata Souffle
This broccoli cheddar frittata souffle is so easy and delicious, making it the perfect breakfast for dinner meal! It comes together quickly and the whole broccoli cheddar combo is always a hit!
-
Preheat the oven to 375 degrees F.
-
Heat the butter in a 10 or 12 inch skillet over medium heat. Add the shallots, garlic, broccoli and a big pinch of salt and pepper. Cook, stirring often, until the broccoli slightly softens, about 5 to 6 minutes. Keep the mixture over low heat.
-
Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
-
To the egg yolks, add a big pinch of salt and pepper, the fresh herbs and almost all of the cheddar cheese. Whisk until combined.
-
Beat the egg whites until medium peaks form. Fold the egg whites into the egg yolk mixture. Do not whisk the mixture – fold it until completely combined and fluffy.
-
Pour the frittata mixture over the broccoli in the pan. Use a spatula to smooth out the top. Cook for about 5 minutes, then turn off the heat. Sprinkle the remaining cheese on top.
-
Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.
-
Let the frittata cool slightly. Top with micro greens or arugula.
Give me all the cheese.
