Broccoli & 4-Cheese Skillet Egg Bake

Broccoli cheese frittata is one dish I loved to make in my early keto days because it’s low carb, full of broccoli, loaded with creamy goodness, and is extra-cheesy! Since I never really liked the taste of eggs broccoli & cheese is one way I could mask that taste a lot, and I hope anyone else who really doesn’t like eggs will agree.

I’ve also added ham to this broccoli cheese frittata a few times, like the photo below shows. Fantastic one-pan breakfast! Once you’ve sauteed the veggies and whisked the eggs, it’s set and forget!

INGREDIENTS

1 cup broccoli, chopped or broken into small florets
1 1/2 to 2 tablespoons butter
1 small onion, diced finely or grated
1/2 cup grated Parmesan cheese
1/2 cup Cheddar cheese, shredded
1/2 cup Swiss or Gruyère cheese, shredded
4 large eggs
1/2 cup full-fat sour cream
1/2 cup small curd cottage cheese
1/4 cup whipping cream
1/2 teaspoon ground nutmeg
1-2 scallions (green tops), sliced (optional)
Freshly cracked black pepper & salt to taste

DIRECTIONS

Preheat oven to 325 F.

In a skillet over medium-high heat, place the broccoli and a 2-3 tablespoons of water into the pan and cover to steam, about 3 minutes or until the broccoli is slightly tender-crisp and the water has evaporated (drain if necessary).

Carefully lift the lid away from you and add the butter and onions, and sauté all the veggies until the onions become translucent. Turn off the heat.

Meanwhile, combine the shredded cheeses in a small bowl.

In a medium bowl, add the cottage cheese, then the sour cream, and top off the cup with the heavy cream.

Whisk or lightly beat the cream mixture together until well-combined. Add the grated Parmesan (the powdered stuff works fine for this, too), nutmeg, and pepper. Whisk in the eggs, one at a time, about another minute, until smooth.

Sprinkle 3/4 of the shredded cheese on top of the veggies in the skillet.

Pour the egg mixture over the veggies and cheese. Sprinkle with the remaining cheese, and top with the optional sliced scallions.

Bake until set, about 45-55 minutes.

Remove from oven. If the center of the eggs is still wet and the dish jiggles when you move it, bake another 8-10 minutes.

When done, the top should slightly puff (it deflates as it cools).

To serve:

Slide the frittata out of the pan gently onto a large plate/serving platter, and slice into 6-8 wedges.

If you have difficulty getting the frittata to slide out of the pan and want to avoid scratching the pan’s surface by cutting in the pan:

Place a serving plate/platter upside down over the pan and, while wearing oven mitts, flip the pan over and gently lift the pan off the plate, then cut to serve.

This broccoli cheese frittata is delicious warm or cold. Reheat leftover pieces on a microwave-safe dish with a paper towel on top, about 1 to 1.5 minutes.

Makes 6-8 servings.

NOTES:

Sometimes, I use a combination of sharp cheddar and part-skim mozzarella instead of Swiss/Gruyère, which you may not care for if you are’t a fan of Swiss cheese, but give it a try if you like quiches! It is buttery, nutty, and melts nicely.