cast-iron skillet with broccoli bacon and cheddar frittata sitting on a black and white striped towel with a round dish of chives and a round bowl of farm fresh eggs with a vase of daisies and vintage silverware scattered around the frittata

Broccoli Bacon & Cheddar Frittata

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 large wedges 1x


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