We’ve all been there. It’s Dinnertime, and there’s hardly anything in the fridge. If you’ve ever been at a loss for what to make when a scenario such as that arises, the ever-faithful frittata will be your savior! We loaded this Frittata up with Broccoli, Bacon & Cheddar. If you have another combination of veggies to use up, go for it! Learn how to make this frittata, and before you know it, you will be coming up with your very own flavor combinations. Want to use up some odds and ends you have in the fridge? A frittata is a great way to do that!
This Broccoli Bacon and Cheddar Frittata is an open-faced omelet. Don’t get me wrong, I do love a good old-fashioned omelet but when it comes time to get it out of the pan. Well, sometimes, that becomes a spectacle. I either break it in half as I am sliding it out of the pan or it rolls and dives onto the plate and ends up looking like a garage sale. For these reasons, I tend to gravitate to my frittata friend. There’s no folding or rolling involved!
Do I have to own a cast-iron skillet for this recipe?
Nope! If you have a 10-inch non-stick skillet you are in business! I cook frittatas in a cast-iron skillet because I love how rustic it looks, but it’s completely optional. (Above link is an affiliate link. If you purchase the skillet via the link I may receive commission from Amazon at no extra cost to you. Thank you for the support if you do decide to purchase).
What if I don’t eat bacon?
No worries! Omit the bacon and add more veggies to the mixture! Your frittata will still be delish!
How does the top of the frittata cook?
We are going to cook the bottom side on the stovetop and then place the pan under the broiler of the oven for a few minutes to cook the top side. If you aren’t using a cast-iron skillet make sure the handle is oven-safe. In a pinch, I have wrapped several layers of aluminum foil around the handle if I wasn’t sure it could take the heat from the broiler.
If you are planning to serve the frittata for brunch, I highly recommend making our Triple Berry & Ancho Chile Sangria go along with it! Our Blueberry Lemon Coffee Cake would be a fabulous addition as well! What do you like to serve at brunch? Let me know in the comments section below! I would love to hear about the dishes you and your family enjoy! If you would like to receive our newsletter, you can sign up via the subscribe box at the bottom of the page. We create a couple of new recipes each week, and they will be sent directly to your inbox if you subscribe! We wish you an EGG-cellant day!Print
Broccoli, Bacon & Cheddar Frittata is a delicious quick and easy way to get breakfast, lunch, or dinner on the table. It’s also an egg-cellant brunch addition!
5 large eggs
1/3 cup full-fat sour cream
1/4 tsp sea salt
ground black pepper, to taste
1 and 1/2 cups chopped broccoli florets
3/4 cup chopped red bell pepper
1 medium clove garlic, minced
1 Tbsp unsalted butter
2 slices thick-cut bacon, cooked and chopped
1 cup shredded sharp cheddar cheese
minced chives, for garnish, optional
Crack the eggs into a medium mixing bowl. Add the salt and pepper. Whisk until well combined. Add the sour cream and whisk until combined with the eggs. Set aside.
In a 10-inch cast-iron or non-stick skillet add the butter. Heat skillet over medium heat until butter is melted and hot. Add the chopped broccoli and red pepper. Sprinkle with a pinch of sea salt and Saute’ until tender, about 4-5 minutes. Add the minced garlic and saute’ for 30 seconds longer.
About 2 minutes before the veggies finish cooking, turn the oven broiler on high.
Sprinkle chopped bacon over the cooked veggie mixture.
Pour egg/sour cream mixture over the veggies. Don’t stir!
Continue to cook over medium heat until the edges of the eggs begin to look set. This step takes about 3-4 minutes. Sprinkle shredded cheddar cheese over the egg mixture.
The top of the frittata will still be wet at this point in the cooking process. Remove the pan from the stovetop and place under the preheated broiler of the oven. The edges of the frittata will puff and become brown, and the top layer of the frittata will cook thoroughly. This step takes about 3-5 minutes.
Don’t leave the frittata unattended under the broiler! You can check the middle of the frittata to make sure it’s cooked entirely by inserting the tip of a sharp knife into it. If the blade comes out clean with no streaks of unset eggs, it’s done! Remove from the oven and let rest for a couple of minutes. You can serve the frittata straight from the skillet or if you want to invert it onto a round plate, run a rubber spatula around the edge to loosen the eggs. Place a large round plate over the top of the skillet and pick up the plate and skillet together. Flip the plate and skillet so that the plate is on the bottom and the skillet is on top. Remove the skillet, and you have a perfectly plated frittata! Garnish with minced chives, if desired.
- If your bacon is not thick-cut, you can use a total of 4 slices of cooked bacon. Or leave the bacon out altogether! If opting to omit the bacon add a bit more salt to the egg mixture.
- I tested this recipe with full-fat sour cream. If you use reduced-fat or fat-free sour cream, it may alter the outcome of the recipe.
- Don’t walk away from the frittata once it’s placed under the broiler! It may burn if it’s not watched closely!
- I don’t recommend turning the broiler on any sooner than is recommended in the instructions. We need enough heat to cook the eggs but not as much as cooking a steak would require.
- Category: Breakfast
- Method: Stovetop/Broiler
- Cuisine: Italian
Keywords: Broccoli Bacon Cheddar Frittata eggs