Cheddar Broccoli Frittata

This skillet frittata combines tender broccoli, cheddar, and a clearly measured tomato topping. Cooking the vegetables before adding the eggs prevents excess water in the center, and finishing in the oven sets the eggs evenly without scorching the base.

Yield: 6 wedges
Prep time: 15 minutes
Cook time: 20 minutes
Equipment: 10-inch oven-safe nonstick skillet with lid, mixing bowl, whisk, instant-read thermometer

Ingredients

2 teaspoons olive oil
1 garlic clove, thinly sliced
3 1/2 cups broccoli florets, cut into 1-inch pieces
2 tablespoons water
1/4 teaspoon crushed red pepper, optional
8 large eggs
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/2 cup (2 ounces/57 g) shredded cheddar cheese
4 thin slices from 1 small Roma tomato, patted dry

Method

Heat the oven to 350°F and position a rack in the center. Confirm that the skillet handle and lid are oven-safe; the lid is used only on the stovetop.
Heat 1 teaspoon oil in the skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant and not browned.
Add the broccoli, water, crushed red pepper, and 1/4 teaspoon salt. Cover and cook for 3–4 minutes. Uncover and stir until the remaining water evaporates and the broccoli is bright green and crisp-tender, about 1 minute.
Whisk the eggs with the remaining 1/4 teaspoon salt and black pepper until no streaks remain. Stir in the cheddar.
Reduce the heat to medium-low and add the remaining teaspoon oil around the edge of the skillet. Distribute the broccoli evenly, pour in the egg mixture, and gently move the vegetables so egg fills the gaps. Arrange the four tomato slices on top.
Cook without stirring for 3 minutes, until a narrow rim is set but the center remains liquid. Transfer the uncovered skillet to the oven.
Bake for 10–14 minutes, until the center no longer ripples and reaches 160°F. Avoid browning it under a broiler. Rest for 5 minutes, loosen the edge with a flexible spatula, and cut into six wedges.

Cues and troubleshooting

Wet tomato or water left in the skillet can make the frittata weep, so pat the slices dry and evaporate the steaming liquid. If the edge puffs well before the middle sets, move the skillet to a lower oven rack. Pull it from the oven once the center reaches the safe endpoint; prolonged baking makes eggs rubbery.

Substitutions and storage

Cauliflower florets may replace broccoli but can require another minute of covered cooking. Monterey Jack can replace cheddar in the same weight. For a tomato-free version, omit the topping without changing the bake time. Refrigerate within 2 hours in a covered container and use within 4 days. Reheat portions to 165°F. Do not leave the frittata at room temperature for more than 2 hours.

Cheddar Broccoli Frittata