This cheesy broccoli frittata or as I like to call it a low-carb oven-baked delight is a quick, easy, and delicious meal that fits perfectly into a low-carb lifestyle. 

Not only is it wonderful on its own, but I love pairing it with air-fried sausages, creamy avocado, and fresh tomato for an extra satisfying meal.

Our family, being mostly low-carb, loves serving this broccoli frittata on busy weekdays when we’re not sure what to cook.

It’s also ideal for those “use-what-you-have” days before grocery shopping, helping you make the most of any leftover veggies in your fridge. 

Plus, it would be greatly appreciated during the lazy holiday season when we want something warm and oven-baked but not too heavy.

Can you add other veggies to this broccoli frittata?

Absolutely! Try adding diced bell peppers, sautéed spinach, or even smoked meats for extra flavor and texture. 

RECIPES LIKE THIS CHEESY BROCCOLI FRITTATA YOU MIGHT LIKE:

Potatoes and Eggs Skillet

Breakfast Cowboy Skillet

This recipe would also make fantastic individual muffins—perfect for quick snacks or a grab-and-go breakfast.

I make frittata a bit different. I cook it from the beginning in the oven. The only thing I do is preheat my skillet on the stovetop but i cook it in the oven.

Here are some tips:

• Start with a Non-Stick, Oven-Safe Skillet: Use a non-stick or well-seasoned cast-iron skillet to prevent sticking. It also needs to be oven-safe, as you’ll finish the frittata in the oven.
• Use the Right Ratio of Eggs to Milk/Cream: For a fluffy texture, add a splash of cream or milk per egg. Avoid adding too much liquid, as this can make it dense or soggy. I think mine turned out perfect!
• Whisk well for Lightness: Beat the eggs until the whites and yolks are fully combined and a bit frothy. This incorporates air for a lighter texture.
• Pre-Cook Ingredients: you could sauté any vegetables, meats, or aromatics like onions or garlic before adding them to the eggs. I steamed my broccoli so they were partly cooked. This prevents excess water from seeping out during cooking and ensures everything is evenly cooked or if there is any liquid make sure to squeeze it out. We see mushrooms, zucchini, or broccoli could produce a lot of extra liquid.
• Season Generously: Eggs do not need plenty of seasoning. Add salt, pepper, and any herbs (like chives, parsley, or basil) or spices (like smoked paprika or chili flakes) to the egg mixture along with cheese and anything else you wish to add.
• Cook it in the Oven:  Cook in the skillet and always in a preheated oven (around 375°F/190°C). Bake for 10–12 minutes, or until the center is just set. This allows the frittata to cook evenly without burning the bottom.
• Add Cheese Near the End: If you’re adding cheese, sprinkle it on top just before the oven finishes. This keeps it melty but prevents it from sinking and burning on the bottom. I like adding before and after.
• Rest Before Slicing: Let the frittata sit for a couple of minutes before slicing. This helps it set completely and makes it easier to serve.
• Experiment with Ingredients: Frittatas are flexible, so try different veggies, meats, and cheeses to keep things interesting.

Skillets I like:

Hestan – ProBond Collection – Professional Clad Stainless Steel Frying Pan

Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet

If you try this cheesy broccoli frittata, please tag me on social media to let me know how it turned out!

Don’t forget to follow me on Instagram, Facebook, Pinterest or TikTok; search @sandraseasycooking

Happy Brunching!

– Sandra 

Yield: 4 SERVINGS

Cheesy Broccoli Frittata

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Easy and tasty Cheesy Broccoli Frittata Recipe

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for serving
• 8 ounces frozen broccoli florets
• 1 cup shredded sharp cheddar, (triple cheddar, if available)
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon baking soda, a good pinch (optional)
• 2 to 3 tablespoons heavy cream
• 1/4 cup cottage cheese (Greek plain yogurt is a great alternative)
• 6 large eggs, mixed

Instructions

1. Preheat oven to 375°F/190°C
2. Steam broccoli and squeeze as much water out as possible. Pat dry so you do the broccoli is not as wet. Then chop it into smaller pieces.

3. Heat a skillet on the stovetop after your oven is preheated. Add a bit of ghee, butter, or oil to coat the skillet. I like adding a drizzle of oil and about 1 tablespoon of unsalted butter. REMEMBER: The skillet needs to be oven-safe. As I said, do not start heating a skillet until your oven is preheated, as this goes fast.
4. Beat eggs, add a good splash of heavy cream and cottage cheese (or plain Greek yogurt if you want extra protein), then add cheddar (I used farm-style shreds, so they are large shreds), 1/4 teaspoon salt, 1/8 teaspoon pepper, and baking soda. I like adding baking soda as it gives me a nicely puffy frittata, but this is optional.
5. Add broccoli to the egg mixture and add it to the hot skillet. If desired, add more cheese on top.
6. Transfer skillet to oven and cook for about 10 to 12 minutes at 375°F/190°C, then turn broiler until eggs are puffed, golden, and just set in the middle, about one minute- please keep a close eye on the dish as it cooks because it can easily burn. Let stand for 5 minutes.
   
   Note: baking depends on your oven and a skillet. So DO check after about eight (8) minutes how it looks.

Notes

What is a Broiler: A broiler is an element in your oven that provides high and direct heat much like a grill but reversed as it only turns the oven hearing elements on the top.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 441Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 350mgSodium: 717mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The Breakfast Cowboy Skillet is one of my husband’s all-time favorite meals. He loves a variety of dishes—bibimbap, a good goulash, sweet peppers in a creamy sauce—but this one really tops the list for him.

Funny enough, I didn’t even realize this dish had a name when I first made it, but there are different types of Cowboy Skillet. I just threw together some ingredients, and delicious magic happened.

I’ve made it before with different types of potatoes, so I thought I’d share a similar recipe to give you more ideas, especially if you have leftover baked potatoes on hand.

This version does involve a few more steps, but it’s still super easy, so don’t worry. You can even prep the potatoes the night before to make breakfast or brunch that much simpler.

Tip and Suggestions:

• I would suggest you make potato halves. I used Russet Potatoes for this recipe. If you didn’t know, Russet Potatoes are ideal for mashed potatoes or baking. They crisp up really well and they are super creamy on the inside.
• Can you use frozen potatoes and an air fryer or bake them instead? YES, of course! Whatever makes your life easier.
• The term “Italian sausage,” as understood by Americans, does not exist as a commonly recognized variety in Europe, including Italy itself. At least I don’t think so, but do correct me if I am wrong. However, it is possible to find a similar product by seeking out a pork sausage seasoned with fennel, black pepper, garlic, paprika, herbs, and chili flakes for those who prefer a spicier flavor, of course. Just remember that fennel seeds serve as the primary spice in this blend.
• You could use 80/20 ground beef if you do not eat pork. Note: 80/20 ground beef is a ratio that refers to the percentage of lean meat and fat in the ground beef, with 80% lean meat and 20% fat.

Now who is ready to make this one?

Let me know when you make this yummy Breakfast Cowboy Skillet. Please, tag me on social media so I can see your creation.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

I used:

Meyer 6 Piece Stacking Essential Set with Universal Lids, Hard Anodized Non-Stick, and Stainless Steel Pots and Pans, Induction Compatible, Dishwasher Safe, Oven Safe, Matte Black, Accent Series.

Yield: 2 to 3 SERVINGS

Breakfast Cowboy Skillet

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Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 large Russet Potatoes, if it is too small use two
• 2 tablespoons olive oil + a drizzle more
• 1/2 pound Italian sausage, without casting/skin, or use about 2 sausages with cast but peel it off.
• 3 green onions (scallion), sliced
• 4 large eggs, more if you'd lke
• Sea salt and black pepper, to taste
• 1/4 cup shreded cheese, mozzarella or cheddar would work well.

Garnish

• Green onion

Instructions

Potatoes:

1. Preheat oven to 400 degrees Fahrenheit (190C). Wash potato/s very well, then cut across, lengthwise. Use a sharp knife but be careful.
2. Fill the pot with enough water to cover the potato halves, and add 1 tablespoon of water, then boil the potato halves for 12 to 15 minutes. Remember, we don't want them falling apart, just halfway cooked, still in one piece. I would keep the temperature at medium-high.
3. Transfer half-cooked potatoes from water to a baking sheet, then season with a bit of salt and pepper, and bake for about 30 minutes, or until they are tender. Tip: if you use a fork or a butter knife, and pierces through smoothly then they are baked. Take them out of the oven.
4. Allow it to cool down for at least 15 minutes so you can easily peel them. The best is if you let it cool down completely.
5. Peel potatoes and slice into bite-size pieces.
6. Heat a large skillet, then add oil, add potatoes, and let it crisp up, 2 to 3 minutes per side. Make sure to season them just a bit. Remove it to another dish.
   

NOTE:
Can you use frozen potatoes and an air fryer or bake them instead? YES, of course! Whatever makes your life easier.

Meat and Eggs:

1. In the same skillet cook Italian sausage by breaking it into pieces, about 5 minutes.
2. Chop green onion and add to the meat mix to combine then put potatoes back. Mix it well to combine flavors.
3. Make a well in the middle and add just a small drizzle of oil, then crack eggs. Sprinkle just a bit of salt and pepper to taste, pinch or two of each, and turn down the heat to low.
4. Cover a skillet and let it steam up. I like adding just a small splash of water, and fast covering it so it can steam well. You can also flip those eggs on the other side if you like it well done sunny-side-up eggs.
5. Add a sprinkle of cheese all over, if you wish, and let it melt for a few minutes and enjoy!
   
   NOTE: You will need a skillet with preferably a fitted lid.

Notes

• You can use any potatoes; baby potatoes, figuring potatoes, etc., but understand the time and will be adjusted. Russet potatoes are really big, so it takes a bit of time for them to cook through.
• Can you use frozen potatoes and an air fryer or bake them instead? YES, of course! Whatever makes your life easier.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You will keep making this banana pumpkin bread with chocolate chips, nuts, and seeds this fall season because it is so good.

For this delicious GF Banana Pumpkin Bread, I used Gluten-Free 1:1 Flour; however, if you are not allergic to or sensitive to gluten, you can use all-purpose flour.

The ideal quick meal is toasting a slice of bread, slathering it with butter, and having it for breakfast or brunch with coffee or tea in the morning. It makes a delightful and healthy snack for both children and adults.

It can either be made without sugar, as I did, or with regular sugar. My children love to devour this bread after exercise since it is so wonderful and packed with delicious flavors.

Also, it’s amazing after sitting in the fridge for a few hours. Although I can see how so many would rather enjoy it warm and toasty with butter and jam, or perhaps chocolate spread, I love it cold.

I would recommend this delicious sweet bread regardless of how you like it.

On a more personal note…

Well, I am not sure why I post mostly low-carb or gluten-free recipes here, but with the consumption of gluten-free baked goods, my stomach does not feel bloated and upset.

Over the past four years, I have been intermittently following a low-carb and keto diet. Therefore, when it comes to indulging in baked goods, I prefer to prepare gluten-free options for my household.

TAP HERE FOR MORE TASTY BREAD RECIPES

Surprisingly, even though they may contain carbs, they don’t cause any discomfort to my stomach.

Since undergoing gallbladder removal surgery, I have diligently explored various food choices to determine what suits me best.

Anyway, during this process, I have realized that certain foods can be more harmful than beneficial, prompting me to reduce my consumption of red meat significantly, deep-fried food as well as carbs such as pasta, and various baked goods made from all-purpose flour, like pastries and bread, etc.

Nowadays, I only enjoy it sporadically, perhaps once every few months. Additionally, I make a conscious effort to steer clear of sugar, overly processed foods, all-purpose flour, and foods high in carbs.

Hey, friends, if you decide to make this easy Banana Pumpkin Fall Bread, please tag me on Instagram, Pinterest, and Facebook so I can see your tasty creations. 

Happy Baking!

The pan that I used for this recipe was “2 Medium 8″ x 4″ Nonstick Steel Bread Loaf Pans” which you can find on Amazon.

Gluten-free Flour I used: Bobs Red Mill, 1 To 1 Gluten Free Baking Flour

RECIPES YOU MIGHT LIKE:

Banana Chocolate Chip Bread

Gluten Free Corn Muffins with Scallions

Gluten-Free Banana Cocoa Muffins

Yield: 8 SERVINGS

Banana Pumpkin Bread

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This Banana Pumpkin Fall Loaf Bread is perfect for enjoying during autumn with its warm flavors of banana and pumpkin!

Prep Time 10 minutes

Bake Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree
• 1 cup plain Greek yogurt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons coconut oil
• 3 tablespoon softened unsalted butter
• 2 large eggs, mixed
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour, Bob’s Red Mill 1:1 (or all-purpose flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Optional:

• 1/4 cup ground or chopped pecans, or other nuts
• 1/4 cup dark chocolate chips, plus for topping
• 1/4 cup semisweet chocolate chips, plus for topping
• 1/2 cup seeds, pumpkin seeds and sunflower salted seeds, plus of the top

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. You can use parchment paper to line up baking loaf pans. I use two smaller 8″ x 4″ Nonstick Steel Bread Loaf Pans, but you can use 9”x5” size.
2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, coconut oil, softened butter, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. NOTE* YOU CAN USE STEVIA OR SIMILAR IF YOU DO NOT USE REGULAR SUGAR.
4. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until just combined. No need to over-mix the batter.
5. If desired, fold in any optional mix-ins like chopped nuts or chocolate chips. I like adding pecans or walnuts and salted seeds as well as two types of chocolate chips in the bread and on top. Make sure to reserve about a small handful of each to add to the top.
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. As I said you can use parchment paper if you do not have a nonstick baking pan. NOTE* Also, you can make this one in the 9” Square Pan as well. It is just as good!
7. Bake for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked through and golden brown on top, remove from oven. Allow it to cool in the pan for about ten minutes, then transfer it onto a wire rack to cool completely before slicing. If you cut it too soon, it will become mushy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 413Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 307mgCarbohydrates: 54gFiber: 5gSugar: 22gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest