Breakfast/ Main Course

Bacon, Broccoli, and Cheddar Frittata

March 15, 2019 (Last Updated: April 27, 2020) by Chef Molly
bacon, broccoli, and cheddar frittata slice on small plate with whole frittata in background

This Bacon, Broccoli, and Cheddar Frittata is almost cheating. It’s a perfect gateway meal for getting kids to eat more veggies, as the broccoli flavor takes a back seat to the bacon and cheddar flavors.

The first time I made this, I was scrounging around my refrigerator trying to figure out what I could put on the table that night: hmm, let’s see, an open package of bacon, a big wedge of cheddar, half a leftover red onion, and a bunch of broccoli. And eggs! (Did I mention I always have eggs? They save me literally every week.)

And voilà, a new frittata recipe was born.

How to Prep Your Ingredients

  • Stack 4 bacon pieces together and cut into 1/2-inch wide slices.
  • Slice 1/2 red onion into thin half moons.
  • Chop 2 ounces of cheddar cheese into 1/2 inch cubes.
  • Steam 2 cups of broccoli florets by putting them in a microwave-safe bowl with a small amount of water. Cover and cook on high for 1.5 minutes. Remove cover or plastic wrap carefully and stir.

How to Make this Bacon Broccoli Cheddar Frittata:

  • Just one pan is required for this recipe, which makes cleanup a snap. I use a 10-inch nonstick oven-safe skillet.
  • Turn skillet to medium and sauté chopped bacon until it starts to brown (about 5 minutes). Then add red onion slices. The rendered bacon fat means you don’t need to add any oil to cook your onions, and also provides great flavor. Cook until the bacon is browned and crispy, and the onions are lightly browned, about 5 minutes.
bacon and onions cooking in skillet
  • While that is cooking, whisk 7 eggs and the cheddar cheese cubes together in a small bowl, with 1/4 t. pepper.
  • Add the broccoli to the egg and cheese mixture and stir, then pour into the skillet. Spread the filling around so it’s evenly distributed through the eggs.
  • Preheat the broiler and continue to cook the frittata on the stove for 4-5 minutes. The best way to do this is to slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Watch the heat because you don’t want the bottom of your frittata to burn.
  • When the bottom is totally set, and the egg mixture on top is about halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw.
  • Sprinkle on the parmesan cheese, and slide your pan onto the top rack of the oven, several inches from the broiler.
half-cooked frittata in skillet
  • Watch the broiler closely, and turn the pan once or twice if needed to ensure top browns evenly. Take it out when the frittat puffs up pleasingly, looks entirely cooked, and has browned lightly on top, 2-3 minutes. Broilers take food from browned to burnt quickly so be careful!
  • Take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat!
fully cooked frittata after broiler in skillet

Ingredient tips for Bacon Broccoli Cheddar Frittata

  • Broccoli: Feel free to replace this with another green vegetable, such as baby spinach, kale, or Swiss chard. You could also replace with broccoli rabe or broccolini. Depending on what vegetable you choose, you may not need to pre-steam it before adding to the frittata. For example, baby spinach or baby kale can just be stirred in with the bacon and onions for a couple of minutes before adding the egg mixture.
  • Bacon: You can leave this out entirely for a vegetarian Broccoli Cheddar Frittata. Or, replace with pancetta. If you want to replace with a cooked meat, like cooked chicken or ground beef, just sauté your onions in olive oil and add the meat in when they are done.
  • Cheddar: I like to use a sharp cheddar for this recipe. I like Cabot’s Seriously Sharp Cheddar, which I can find easily in my supermarket in the States. In France, where cheddar is harder to find, you could easily substitute Comté or Gruyère. Also, note that cheddar that is less aged (less sharp) melts better. I love a 5-year aged cheddar, but I wouldn’t use something like that for this dish—you want a sharp cheddar that still melts well.

If you like this frittata, please check out my Cheesy Pancetta, Leek, and Corn Frittata for a slightly more upscale, but still delicious, meal! Or, for a vegetarian option, check out my Spinach Frittata with Mushrooms and Feta. Fancy a crust with your frittata? You might find my Quiche Florentine to your liking. All the best parts of a frittata—plus pastry!

bacon, broccoli, and cheddar frittata slice on small plate with whole frittata in background

Bacon, Broccoli, and Cheddar Frittata

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Bacon Broccoli Cheddar Frittata is super easy and filled with flavor. Perfect for brunch, lunch, or dinner!

Ingredients

  • 4 slices bacon, about 3 oz.
  • 1/2 large red onion, about 5 oz.
  • 2 oz. cheddar cheese
  • 2 cups broccoli florets, about 4.5 oz.
  • 7 eggs
  • 1 T. parmesan cheese
  • Freshly ground pepper

Instructions

    1. Stack bacon together and cut into 1/2-inch wide slices.
    2. Slice red onion into thin half moons.
    3. Chop cheddar cheese into 1/2 inch cubes.
    4. Steam broccoli florets by putting them in a microwave-safe bowl with a small amount of water. Cover and cook on high for 1.5 minutes. Remove cover gently and stir.
    5. Whisk the eggs and cheddar cheese cubes together in a small bowl, with 1/4 t. pepper.
    6. Using a 10-inch nonstick, oven-safe skillet, cook the bacon over medium heat, until starting to brown (about 5 minutes).
    7. Add the sliced onions and sauté. Cook until the bacon is browned and crispy, and the onions are lightly browned, about 5 minutes.
    8. Add the broccoli to the egg and cheese mixture and stir, then pour into the pan. Spread the filling around so it’s evenly distributed through the eggs.
    9. Preheat the broiler and continue to cook the frittata on the stove for 4-5 minutes. The best way to do this is to slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Watch the heat because you don’t want the bottom of your frittata to burn.
    10. When the bottom is totally set, and the egg mixture on top is about halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw.
    11. Sprinkle on the parmesan cheese.
    12. Slide your pan onto the top rack of the oven, several inches from the broiler. Watch closely because this can happen fast: take it out when the frittata puffs up pleasingly, looks entirely cooked, and has lightly browned on top, 2-3 minutes.
    13. Take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat!

Notes

Leftovers can be wrapped up, kept in the fridge for a few days, and nibbled on as you like, cold or warmed up. Slices also freeze beautifully.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 362mgSodium: 612mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 23g

Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.

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