I made this Broccoli Pepper Frittata after staring at a fridge with random vegetables and not wanting to waste any of them. I had some broccoli, one bell pepper, a few eggs, and honestly didn’t expect much from throwing them together. But once it came out of the pan, I immediately knew this was going into the regular breakfast rotation. It was easy and actually had good flavor without needing much effort. It’s the kind of those dishes I always include in my list of Breakfast Ideas to Cozy Up Your Mornings when I want something simple but satisfying.”
Why You Will Love Broccoli Pepper Frittata
Broccoli Pepper Frittata is simple, filling, and easy to adjust depending on what you already have. The broccoli gives it some texture, the peppers add a little sweetness, and the eggs hold everything together. It also works for breakfast, lunch, or those nights when you just want something quick without making a huge mess in the kitchen.
What You Will Need for Broccoli Pepper Frittata
A non-stick skillet is really helpful for cooking the frittata evenly and making it easier to slice afterward. A simple oven-safe pan works best if you have one.
A mixing bowl helps whisk the eggs properly before adding them to the pan. Any basic bowl is enough here.
A spatula makes it easier to move the vegetables around while cooking and helps loosen the edges of the frittata once it’s done.
A sharp knife and cutting board help prep the vegetables quickly so everything cooks
Ingredients
1 cup broccoli florets, chopped small
1 red bell pepper, diced
1/2 onion, chopped
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
1/4 cup milk
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
How to Make It
Preheat your oven to 190°C.
Heat olive oil in an oven-safe skillet over medium heat. Add the onion, broccoli, and bell pepper, then cook for a few minutes until the vegetables soften slightly.
In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
Pour the egg mixture into the skillet over the vegetables. Sprinkle the cheese over the top and let it cook for about 2 to 3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for about 10 to 15 minutes or until the center is fully set.
Let it cool slightly before slicing and serving.
Tips for Broccoli Pepper Frittata
Cut the broccoli into smaller pieces so it cooks properly and mixes evenly into the eggs.
Don’t overcook the frittata because the eggs can turn rubbery pretty quickly.
If you don’t have an oven-safe skillet, you can transfer everything into a baking dish before putting it in the oven.
You can add cooked chicken, spinach, or mushrooms if you want to switch things up a bit.
Broccoli and Pepper Frittata with a Comforting, Savory Blend
Description
I made this Broccoli Pepper Frittata after staring at a fridge with random vegetables and not wanting to waste any of them. I had some broccoli, one bell pepper, a few eggs, and honestly didn’t expect much from throwing them together. But once it came out of the pan, I immediately knew this was going into the regular breakfast rotation.
Ingredients
Instructions
-
Preheat your oven to 190°C.
-
Heat olive oil in an oven-safe skillet over medium heat. Add the onion, broccoli, and bell pepper, then cook for a few minutes until the vegetables soften slightly.
-
In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
-
Pour the egg mixture into the skillet over the vegetables. Sprinkle the cheese over the top and let it cook for about 2 to 3 minutes until the edges begin to set.
-
Transfer the skillet to the oven and bake for about 10 to 15 minutes or until the center is fully set.
-
Let it cool slightly before slicing and serving.
