Broccoli and Cheddar Frittata (Made in 9×13 pan)

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This Broccoli and Cheddar Frittata is easy to make and is the perfect meal prep! It is made in a 9×13 pan and has cottage cheese blended in with the eggs for added protein. 

I don’t know about you, but I just love the combo of broccoli and cheddar! The two flavors just go so well together and they make the perfect addition to this frittata! The recipe is perfect to make ahead for meal prep or to prepare for brunch. It has added protein from the cottage cheese, making it a great recipe to ensure you have a high-protein breakfast. 

As a Nutritionist, I believe a healthy breakfast is so important! I always encourage my clients to eat a protein-rich breakfast and add in some veggies. This recipe checks all those boxes! I love frittatas because you can easily make them ahead of time and pack them full of flavor and nutrients. Another frittata recipe I love is this Ricotta and Asparagus Frittata. 

Eating a healthy breakfast helps set you up for the day by giving you stable energy, improving your mood, and keeping you full until lunch. It is such an important foundational piece to your wellness! You can learn more about the importance of breakfast here. 

Why use cottage cheese in a frittata?

I know it may sound really weird to use cottage cheese in eggs, but hear me out. When you blend up the cottage cheese, it adds moisture and creaminess to the eggs and gives it more of a “custard” feel, rather than just baked eggs. It also boosts up the protein in the frittata, adding an extra 5 grams of protein per serving. 

Choosing cottage cheese from the store

Did you know that many brands of cottage cheese use gums, and emulsifiers like carrageenan? They also tend to add preservatives and natural flavors. These additives are used to maintain freshness and shelf life, but not good for our health! Unfortunately, dairy products are big culprits for hidden processed ingredients! 

My favorite brand of cottage cheese is Good Culture. They do not add any of the weird processed stuff! 

To learn more about reading ingredients and choosing brands that are not processed and use real food ingredients, check out my Guide to Clean Eating. 

Do you need a cast iron skillet to make a frittata? 

A frittata is an egg dish that is crustless and cooked in one piece. It is similar to a quiche, but without the crust, or similar to an omelet without being folded over. You typically see frittata made in a cast iron skillet, but I personally don’t think that is what makes or makes a frittata! This recipe is made in a 9×13 pan, so while this “technically” may be more like a breakfast casserole, I’m calling it a frittata! 

Making a frittata in cast iron does make it easier in some ways. You can cook the fillings, add in the egg mixture, and then place them directly into the oven. There are fewer dishes and everything always looks prettier in a cast iron! However, with this dish, I cook the veggies in a skillet and then transfer them to a 9×13 pan to bake. The benefit to this is if you do not have a cast iron skillet you can still make this dish! Plus, you can easily cover the 9×13 pan with a lid and store it in the fridge. A cast iron skillet doesn’t exactly work the same way! 

This is my favorite 9×13 pan because it comes with a lid that you can easily pop on and then store. 

Ingredients for the Broccoli and Cheddar Frittata 

• Avocado oil – used to cook the veggies and also to grease the pan. You can sub with olive oil or butter if you prefer. Broccoli – about one head of broccoli or one pound, roughly chopped
• Onion – diced yellow onion
• Cottage cheese – for added protein and creaminess
• Milk – I use whole milk, but you can use whatever you have on hand.
• Eggs – 12 large eggs in total
• Salt – I prefer Redmond Real Salt
• Pepper – ground or freshly cracked, either works!
• Cheddar cheese- shredded. Half will be mixed into the egg mixture and the other half will be melted on top. 

Directions on how to make the Broccoli and Cheddar Frittata 

• Preheat oven to 400 degrees
• Add cottage cheese and milk in a blender and blend until smooth.
• Add cottage cheese mixture to a large bowl. Add in eggs, salt, and pepper and whisk until completely combined. Add 1 cup of cheddar cheese and stir into the egg mixture.
• Meanwhile, heat a skillet on medium. Add the oil and once it is warm, add in diced onions and cook until translucent. About 2-3 minutes. 
• Add in broccoli and cook until broccoli is fork-tender. Approximately 8 minutes. Season with salt.
• Grease a 9×13 baking dish and add broccoli and onions. Pour egg mixture on top. Make sure everything is evenly spread out.
• Bake in the oven for 30 minutes, or until the center of the frittata is firm and no longer jiggles or is liquidy.
• When frittata is cooked all the way through, remove from oven and sprinkle remaining cheddar cheese on top.
• Return to oven until the cheese is melty and bubbling. Approximately 2-3 minutes.
• Cut into 6 squares and enjoy! 

How to store the Broccoli and Cheddar Frittata

If you are using a 9×13 pan with a lid then just pop the lid on and store it in the fridge after it has cooled down. Otherwise, store it in an airtight container. It will stay good for 3-5 days if stored properly. 

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Broccoli and Cheddar Frittata

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Broccoli and Cheddar Frittata is easy to make and is the perfect meal prep! It is made in a 9x13 pan and has cottage cheese blended in with the eggs for added protein. 

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Ingredients

• 1 Tablespoon avocado or olive oil
• 1 head of broccoli (about 1 lb)
• 1 yellow onion - diced
• 1 cup cottage cheese
• 1⁄4 cup milk
• 12 eggs
• 1 tsp salt
• 1⁄4 tsp pepper
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 400 degrees
2. Add cottage cheese and milk in a blender and blend until smooth.
3. Add cottage cheese mixture to a large bowl. Add in eggs, salt, and pepper and whisk until completely combined. Add 1/2 cup of cheddar cheese and stir into the egg mixture.
4. Meanwhile, heat a skillet on medium. Add the oil and once it is warm, add in diced onions and cook until translucent. About 2-3 minutes. 
5. Add in broccoli and cook until broccoli is fork-tender. Approximately 8 minutes. Season with salt. 
6. Grease a 9x13 baking dish and add broccoli and onions. Pour egg mixture on top. Make sure everything is evenly spread out.
7. Bake in the oven for 30 minutes, or until the center of the frittata is firm and no longer jiggles or is liquidy.
8. When frittata is cooked all the way through, remove from oven and sprinkle remaining cheddar cheese on top.
9. Return to oven until the cheese is melty and bubbling. Approximately 2-3 minutes.
10. Cut into 6 squares and enjoy! 

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  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -9 inch x 13 inch x 2 inch - Original Genuine Pyrex - Made in the USA

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 416mgSodium: 938mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 27g