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.
- Just one pan is required for this recipe, which makes cleanup a snap. You’ll start by sautéing your bacon, and then add onions. The rendered bacon fat means you don’t need to add any oil to cook your onions, and also provides great flavor.
- Once you’ve added your eggs, broccoli, and cheese, continue to cook until the bottom and sides have firmed up, but the top is still a bit runny. The time in the broiler will quickly cook the top layer.
- Watch the broiler closely, and turn the pan once or twice if needed to ensure top browns evenly. Broilers take food from browned to burnt quickly!
- Microwaving broccoli is one of the secret weapons in my weeknight cooking arsenal. Cut the broccoli into florets, put in a microwave-safe bowl with a splash or two of water, and then cover. I love these reusable (and adorable!) silicon lids for this. Microwave on high for 1.5 minutes, and you have perfectly steamed broccoli—bright green and just barely tender.
If you like this frittata, please check out my Cheesy Pancetta, Leek, and Corn Frittata for a slightly more upscale, but still delicious, meal!
Bacon, Broccoli, and Cheddar Frittata
This easy, delicious frittata features bacon, broccoli, and cheddar cheese. Perfect for brunch, lunch, or dinner!
- 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
Stack bacon together and cut into 1/2-inch wide slices.
Slice red onion into thin half moons.
Chop cheddar cheese into 1/2 inch cubes.
Steam broccoli florets in a steamer basket on the stove, or steam in the microwave. To microwave, put them in a microwave-safe bowl with a small amount of water. Cover and cook on high for 1.5 minutes.
Whisk the eggs and cheddar cheese cubes together in a small bowl, with 1/4 t. pepper.
Add the broccoli to the eggs as soon as the broccoli florets cool slightly.
Using a 10-inch nonstick, oven-safe skillet, cook the bacon over medium heat, until starting to brown (about 5 minutes).
Then add your sliced onions and sauté. Cook until the bacon is browned and crispy, and the onions are lightly browned, about 5 minutes.
Then give the egg, cheese, and broccoli mixture a stir and pour it into the pan. Spread the filling around so it’s evenly distributed through the eggs.
Then 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.
Then 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.
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!
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.