Photo of Broccoli and Cheddar Frittata by WW

Broccoli and Cheddar Frittata

2 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Frittatas are easy to personalize. Add leftover chopped roasted vegetables, cooked grains or even shredded chicken to change up this meal.


Raw egg(s)

11 large

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 small, thinly sliced (about 1 cup)

Cooked broccoli

2 cup(s), chopped

Kosher salt

1 pinch(es), (or to taste)

Black pepper

1 pinch, (or to taste)

Shredded reduced-fat Mexican-style cheese

½ cup(s)


  1. Preheat oven to 400°F; position rack in middle of oven.
  2. In a large bowl, whisk together eggs; set aside.
  3. In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
  4. Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.
  5. Serving size: 1 wedge


This recipe, originally by Marc Murphy, has been adapted with permission from SEASON WITH AUTHORITY for WeightWatchers Magazine. SERVING SIZE (1 wedge) 202 Cal, 13 g Total Fat, 4 g Sat Fat, 251 mg Sod, 6 g Total Carb, 2 g Sugar, 0 g Added Sugar, 2 g Fib, 15 g Prot.