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

Print

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

I have been making Savory Zucchini Phyllo Pie for years, and although the method of making it was slightly different, the essence remains the same. Inspired by the Greek zucchini phyllo pastry called Kolopithopita, I have decided to share my recipe.

This type of pastry is popular in many countries, each with its own unique variations passed down through generations. Unfortunately, I do not have a family recipe to rely on.

When it comes to cooking, I have always been an avid learner, constantly seeking new ways to recreate delicious dishes. I find inspiration from a variety of sources, such as watching videos, exploring different cultures, from traveling and learning from the experiences of others.

However, I always make sure to honor and respect the traditions behind these “inspired by” recipes.

While I didn’t follow nobody’s exact recipe, I drew inspiration from culinary expertise from many people. It’s important to give credit where credit is due if you are following somebody’s recipe.

What I particularly loved about Kolopithopita was a method of layering phyllo dough instead of rolling, which you can totally do, but this was super easy.

TAP HERE FOR MORE RECIPES WITH PHYLLO DOUGH

After making its few times, I have decided to make a filling that I’ve been making for years and create this savory pie. It was an instant hit on my house. I think it was just the familiarity that reminded us of home.

You see, as a child, I remember eating rolled zucchini savory pies known as “Pita sa Tikivicama”. The zucchini is usually cut into small cubes, seasoned, and rolled in phyllo dough, homemade or store bought, before baking.

I wasn’t a big fan of it, but after spending so much time outdoors, my hungry belly would accept anything, and I would eat it regardless.

However, I have developed my own version using shredded zucchini because I find it tastes better. I hope you all will love it just as much as I do.

I usually make a big batch of this but for my blog I’ve decided to use ingredients for 4 servings. With that being said, you can double the ingredients because when you eat one you will want to eat more. Trust me on that one.

Now, I would suggest using authentic feta cheese, which is usually with sheep milk, but any brand would work regardless. I just feel like sheep feta is just so much better.

Always use large organic eggs. Of course, if you are able to find information from your local farmer, it’s that much better. The freshness is undeniably recognizable.

Hey, if you decide to make these Savory Zucchini Phyllo Pie, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Disclosure: This website is affiliated with amazon. I earn a small commission.

Amazon product recs:

• Caraway Non-Stick Ceramic 9”x13” Rectangle Pan – Naturally Slick Ceramic Coating – Non-Toxic, PTFE & PFOA Free
• Walfos Silicone Basting Pastry Brush, Heat Resistant Pastry Brush Set
• Huusk Knives from Japan

Yield: 4 SERVINGS

Savory Zucchini Phyllo Pie

Print

You can have Savory Zucchini Phyllo Pie for Breakfast, Brunch or Snack.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Waiting Time 20 minutes

Total Time 1 hour

Ingredients

• 3 medium zucchini, shredded + 1 teaspoon salt
• 3 large eggs, mixed
• 1 tablespoon olive oil
• 3 green onions, chopped (or 1/4c yellow onion, finally chopped)
• 2 tablespoons sour cream
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon baking soda
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 10 sheets of phyllo dough

Instructions

1. Preheat oven to 375F (190C). Butter baking pan well. I used 9x13.
2. Wash zucchini well, then cut ends. Shread zucchini in a bowl using hand shredder. Add salt all over then mix. Let the zucchini sit on the counter for about 20 to 30 minutes.
3. After about 20 minutes, place zucchini in colander if you have and squeeze all the water out. Pour some water over it and squeeze as much as you can. If you do not have colander, squeeze it in the larger bowl. I find colander much easier for this kinds of purposes; set aside.
4. Mix 3 eggs well, then add zucchini, feta cheese, sour cream, chopped scallions/ green onions (if you do not have green onion, you can use and shred about 1/2 cup of yellow onion), baking soda, black pepper, and olive oil. Mix it well.
5. Place 5 phyllo sheets on the bottom of baking pan, making sure to butter each sheet a bit with melted unsalted butter.
6. Pour eggs, cheese and zucchini mixture, and spread evenly. Top it with remaining FIVE sheets, again making sure to butter in between each sheet. You do not need much butter, a few strokes with basting (pastry) brush. This will keep the phyllo stick together, plus it tastes better. After placing the last sheet, tuck a bit on the edges.
7. Using sharp knife, cut pastry as much a you could without scraping a baking pan into 6 to 8 equal squares; If you want them smaller cut in the middle horizontally, then vertically into 6 to 8 squares.
8. Bush s bit of butter on the top and add toasted sesame seeds.
9. Bake in preheated oven for 30 to 35 minutes, or until golden brown.
10. Allow t to cool down for a few minutes before serving. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 435Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 175mgSodium: 1184mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 15g

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

It’s a grilling season; nothing compares to the taste of juicy, succulent chicken cooked on the barbecue. Try these Grilled Lemon Chicken Skewers if you’re searching for a tasty and simple summer recipe.

These delicate chicken skewers are bursting with citrus flavors and just need a few basic ingredients. They are ideal for your upcoming gathering, dinner party, or BBQ.

As soon as the weather here began to warm up, we started making these, and my family adores them. These are improved with the addition of herbs and more black pepper.

That being said, chicken broth makes all the difference, I think. It gives chicken that extra juiciness that we all love. Now you can avoid dried grilled chicken.

With these delicious chicken skewers, prepare to wow your visitors and enjoy the taste of summer. I love serving them on naan, but you can also serve them with salad or with another type of bread.

Can you use other meat/poultry?

Yes! I believe you can use turkey as well as pork tenderloins for this recipe.

You might also like these recipes:

Copycat Chick-fil-A Market Salad

Grilled Chicken Bruschetta

Grilled Pork Chops

Lemon Herb Grilled Salmon

If you decide to make Grilled Lemon Chicken Skewers please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Step by Step Instructions:

• Using a sharp knife, remove all visible fat from the chicken breast (4 halves), then slice or cut it into just a bit bigger than bite-size pieces.

• Place chicken in the large bowl then add all the other ingredients, except for broth. Rub all over the chicken to coat well, then pour chicken broth over. Cover and refrigerate for one hour.
• Preheat the grill to 400 degrees Fahrenheit (204C), if you have that option.

• Place each chicken on the skewer and then grill for 4 minutes on each side. I like turning it twice, but this is up to you and your grill. Keep in mind that a chicken’s internal temperature should be 165 degrees or 73.8 C.

• Take them off the grill and place them on the Naan or any other pita bread to soak all the juices before eating.
• Serve hot and immediately!

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Enjoy!

Yield: 4

Grilled Lemon Chicken Skewers

Print

Delicious and super easy recipe for Grilled Lemon Chicken Skewers

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 1 hour

Total Time 1 hour 26 minutes

Ingredients

• 2 chicken breasts, cut into bite-size
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon dried parsley
• 1 tablespoon lemon thyme
• 1/2 onion, chopped
• 3 garlic cloves, crushed and chopped
• Zest one lemon
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 2 cups chicken broth

Instructions

1. Using a sharp knife, remove all visible fat from the chicken breast (4 halves), then slice or cut it into just a bit bigger than bite-size pieces.
2. Place chicken in the large bowl then add all the other ingredients, except for broth. Rub all over the chicken to coat well, then pour chicken broth over. Cover and refrigerate for one hour.
3. Preheat the grill to 400 degrees Fahrenheit (204C), if you have that option.
4. Place each chicken on the skewer and then grill for 4 minutes on each side. I like turning it twice, but this is up to you and your grill. Keep in mind that a chicken's internal temperature should be 165 degrees or 73.8 C.
5. Take them off the grill and place them on the Naan or any other pita bread to soak all the juices before eating.
6. Serve hot and immediately!

Notes

You can cool the chicken completely, and remove it from the skewers before storing leftovers in a glass container. Heat before eating!

If you are using bamboo skewers it is always a good idea to soak them a bit in cold water before adding anything on them. They could burn easily so you would want to prevent that by soaking them for about 10 minutes before adding chicken.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 94Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 1528mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 2gProtein: 3g

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