Broccoli, Cheddar & Spinach Frittata

Can we conduct a non-official poll today? How many of you enjoy the chilly, dark winter days in private or in public? How many of you, on the other hand, yearn for balmy, sunny spring days?

My friend Mara prefers dark days, but I’m firmly in the sunshine side and often believe that everyone else is in my camp. It eludes me. Actually, I don’t.

Which side do you support, then? In any case, winter is almost over while we are here. This is the time of year when I yearn for warm, cheesy comfort food that is high in carbs.

I find that eating as many vegetables and greens as I can during the winter helps me get through it and fit into my spring clothes when the time comes. They provide added tastes, vitamins, and fiber in addition to bulk and fiber.

Traditional broccoli-cheddar quiche recipes served as the basis for this frittata, but I omitted the crust and substituted spinach for it to up the amount of winter greens. It pairs well with roasted morning potatoes, whole-grain bread, or a straightforward green side salad since it is warm, filling, and rich.

Frittatas are a delicious evening dinner alternative in addition to being excellent for breakfast. For this frittata, I steam the broccoli in the pan, making it a genuine one-skillet dinner. Although it doesn’t have a ground-breaking taste combination, it is delicious and simple to make, and it satisfies my cravings for comfort food.

Just make sure to begin with premium ingredients. This frittata tastes fantastic thanks in large part to the excellent, freshly grated cheese, spinach, and organic brown eggs. All of those ingredients were purchased by me at ALDI, and the final cost was surprisingly reasonable. Shopping at ALDI is one of my favorite ways to cut costs while still getting quality healthy food.

You can read more about why I love ALDI stores in my recipe for sweet potato tostadas and check out their fantastic healthy-eating resources on their blog, Hello, Healthy, which include recipes like this one for frittata as well as videos and culinary advice.

Also read: Avocado Pesto Toast


  • 8 SimplyNature Organic Cage-Free Eggs
  • choice milk, half a cup
  • 2 small to medium garlic cloves, minced or crushed
  • divided 1/2 teaspoon sea salt
  • black pepper freshly ground
  • freshly grated cheddar cheese, divided into one cup.
  • 1 tablespoon of SimplyNature Organic Extra Virgin Olive Oil, plus additional amounts as necessary
  • 1 diced tiny yellow onion and 1/3 cup water
  • 2 cups of broccoli florets, thinly sliced
  • 2 cups of roughly chopped SimplyNature Organic Baby Spinach
  • 13 cup of green onions, finely sliced


  1. Heat the oven to 425 °F. Eggs, milk, garlic, 1/4 teaspoon salt, and around 5 grinds of freshly ground black pepper should all be thoroughly combined in a big basin. The cheese is then whisked in, with the other half being saved for later.
  2. Warm the olive oil until shimmering in a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan. Include the onion and the final 1/4 teaspoon of salt. About 3 to 5 minutes, while tossing often, cook the onion until it is soft and translucent.
  3. When the broccoli is a brighter green and can be easily pierced with a fork, around 2 to 3 minutes, add the broccoli and water to the pan, cover it with a lid (or a baking sheet), and steam the mixture. Add the spinach and green onions after lifting the lid. Cook for 30 to 60 seconds, stirring frequently, or until the spinach has wilted.
  4. Create an equal layer of the mixture in the skillet. Pour the egg mixture into the pan after one final whisking. Add the rest of the cheese to the frittata. Bake the pan until you can jiggle it by the handle (be careful, it’s hot! ), then remove it from the oven. about 12 to 15 minutes, you can see that the middle is just beginning to set.
  5. After the frittata has finished baking, allow it to cool for 5 to 10 minutes before cutting it into 6 or 8 wedges. Serve right away. Frittata leftovers store nicely for up to 3 days in the refrigerator when covered. Use a gentle reheat or serve chilled.


MAKE IT DAIRY FREE: Use a neutral-flavored, unsweetened non-dairy milk and omit the cheese.
CHANGE IT UP: For a classic broccoli-cheddar frittata, simply omit the spinach. Or, substitute your greens of choice—baby arugula and chard would work well.