Photo of Broccoli and cheddar frittata by WW

Broccoli and cheddar frittata

Total Time
35 min
10 min
25 min
Frittatas are easy to prepare and personalize to suit your tastes. This is a great recipe for using up whatever leftovers you have on hand. Add chopped roasted vegetables, cooked grains or even cold shredded chicken to change up this meal. Frittatas also reheat well. Make one or two and cut them into wedges. When cool, stack the wedges between sheets of parchment or wax paper and seal in a freezer bag to freeze for up to 3 months. You can pull out however many wedges you need and reheat them in the microwave on high for 1 to 1 1/2 minutes. Just don't forget to serve with a bottle of hot sauce on the side for dousing at the table.



11 large egg(s)

Shredded reduced fat Mexican-style cheese

½ cup(s)

Olive oil

1 Tbsp


1 small, thinly sliced (about 1 cup)

Cooked broccoli

2 cup(s), chopped (or thawed, frozen broccoli)

Kosher salt

1 pinch(es), (or to taste)

Black pepper

1 pinch(es), freshly ground (or to taste)


  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.