Some version of this Broccoli + Goat Cheese Frittata has been on the menu every week lately. While homebound for the past 2+ months, I’ve honed my frittata skills and developed the strong conviction that fritatta is truly the perfect meal in the face of time and pantry constraints. It is comprised of simple and affordable ingredients commonly found in a well-stocked fridge and pantry, and it is eminently adaptable to the contents of said fridge and pantry. It is on the table in under 30 minutes and pleases adults and kids alike (and dogs, if your kids throw it on the floor).
I usually make it when by some cruel trick of the clock it is 6 pm, the kids are melting down and I don’t yet have a plan for dinner. Muscle memory kicks in, and I start sautéing onions while rummaging through the fridge for whatever ingredients I can throw in. No vegetable is safe. There is usually cheese, too.
The frittata variant at hand combines broccoli (quite a lot), onion, aged goat cheese (cheddar works well, too) and fresh goat cheese. For any frittata I make, I also like to whisk some milk or yogurt into the eggs for a bit of richness. Feel free to use this recipe as a blueprint for endless permutations of frittata. Favorite additions include: spinach, leftover roasted vegetables, boiled potatoes, pesto, crumbled sausage and even quinoa. Eggs love to stick to the pan, so frittatas work best in a very well-seasoned cast-iron skillet or an ovenproof (and preferably nontoxic) nonstick skillet. I love this one. You can also change up the cooking method — for little kids, I like to cook the frittata mixture in muffin cups (regular or mini-sized) for a portable breakfast, lunch or snack.
Serve with a simple salad and crusty bread for a fuss-free weeknight meal.
Enjoy! Xo Maggie
- 3 tbsp extra virgin olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups chopped broccoli florets (from approximately 1 small head of broccoli)
- 2 tbsp water
- 10 eggs
- 1/3 cup whole-milk greek yogurt (or milk)
- 3 oz grated goat gouda or cheddar
- 3 oz goat cheese
- 3/4 tsp sea salt, divided
- Freshly ground pepper
- Preheat the oven to 375 degrees.
- Heat the butter or oil in a 10-inch ovenproof nonstick skillet with a fitted lid (or well-seasoned cast-iron skillet) over medium heat. Add the onion and cook until translucent — about 4 minutes. Add the garlic and cook another 2 minutes until fragrant. Add the chopped broccoli and a pinch of salt and pepper and cook for another minute. Add 2 tbsp water and cover. Cook until broccoli is tender and bright green, about 2 minutes. Turn off heat and let the broccoli cool slightly.
- Meanwhile, in a mixing bowl, whisk together eggs, yogurt and salt. Return the heat to medium-low and pour in the egg mixture. Cook for a few minutes, gently pushing the egg mixture towards the center with a baking spatula, until the frittata is set on the bottom and around the edges. Sprinkle with the grated cheese and dot with the goat cheese. Transfer the frittata to the oven and cook until lightly browned and the center is just set, about 12 minutes. Remove from the oven and cool slightly before cutting into wedges and serving. Garnish with fresh herbs and freshly ground pepper. Enjoy!