Sandra's Easy Cooking

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

These M&M’s and Chocolate Chip Monster Cookies are such a fun twist on classic sugar cookies. While most recipes use peanut butter, I take a different approach.

Mine are based on the classic sugar cookie, giving them a soft, buttery texture. The sweetness from the M&M’s and chocolate chips creates the perfect balance for an indulgent treat.

They’re called “monster” cookies because they’re loaded with goodies, making them big, chunky, and colorful.

The combination of sweetness and a bit of crunch from the M&M’s, along with the melty chocolate chips, makes them a hit with everyone.

I love customizing them—you can throw in some nuts, pretzels, or different types of chocolate. This time, I added decorative candy eyes to make them spooky for the season.

These sweet treats are perfect for gatherings or just to surprise the family with something fun and festive. Do you have plans to bake them soon? I’m already looking forward to my next batch!

Freezing cookie dough is a great way to have fresh cookies on hand whenever you want them. Here’s how to do it:

1. Scoop or Shape the Dough: After preparing the dough, shape it into individual portions—like cookie dough balls—or a log for slice-and-bake cookies.
2. Flash Freeze: Place the dough balls or log on a baking sheet in a single layer and freeze for about an hour or until firm. This prevents the dough from sticking together.
3. Store in a Freezer Bag: Once the dough is frozen, transfer it to an airtight container or freezer bag. Be sure to label it with the date.
4. Baking from Frozen: When you’re ready to bake, you can either let the dough thaw in the fridge or bake it directly from frozen. If baking from frozen, just add an extra minute or two to the baking time.

Frozen cookie dough can last for up to 3 months, making it a convenient way to enjoy fresh cookies anytime!

Recipes you might like:

Anna’s Chocolate Chip Cookies

Crispy Chocolate Chip Cookies

Chocolate Chip Cookies

Let me know when you make these delightful M&M’s and Chocolate Chip Monster Cookies. Please, tag me on social media so I can see your creation.

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

Sandra’s Amazon Store:

Cookie Sheets for Baking Nonstick Set – 3-Piece

Yield: 12 Large Cookies

M&M’s and Chocolate Chip Monster Cookies

Print

Easy and tasty M&M’s and Chocolate Chip Monster Cookies

Prep Time 10 minutes

Cook Time 20 minutes

Rest Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 2 sticks unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup lightly packed dark brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 tablespoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
• 2 teaspoons vanilla
• 1 cup semi-sweet chocolate chips
• 1.5 cup M&Ms, save some for decorations.
• 1/4 cup decorative candy eyes.

Instructions

Making Dough:

1. With an electric mixer, room temp. butter and sugars until well combined, about 30 seconds to 1 minute.
2. Beat the eggs, and vanilla, until combined. Add to the creamed butter and sugar.
3. Add the baking soda, baking powder, and sea salt to the flour, then beat on low speed just until combined.
4. Add chocolate chips and M&Ms, then keep folding in until incorporated into the dough.

Resting:

1. Now, using an ice cream scoop make cookie dough balls and place them on the baking sheet, then chill your dough for at least one hour in the fridge. After they chill you can place them in a ziplock bag and freeze. Give them time to rest! You can even do it overnight!
2. Add a few M&Ms on top of each so they are visible.
   

Baking:

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. If you have a non-stick baking sheet you do not need to use parchment paper.
2. Place cookies on the pan, about 8 at a time (9x12 baking sheet), creating a bit of room for them to rise.
3. If they are larger (3 oz of uncooked dough) I bake them for 20 minutes, if they are regular-size cookies, 17 to 18 minutes at 350F or until the edges begin to turn golden brown. They will look underdone in the middle but while they are cooling they will continue to cook.
4. As soon as you pull them out of the oven, and while cookies are still hot and soft add more M&Ms, chocolate chips, and eye candy on each cookie, that way they will look so much better.

Notes

You may add pretzels if you like cookies with extra crunch.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 503Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 290mgCarbohydrates: 64gFiber: 2gSugar: 43gProtein: 5g

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

These Bacon and Cheese Egg Bites are such a delight. I love making them over the weekend so we could have a lazy on-the-go brekkie with a cup of coffee or tea.

Egg bites are incredibly adaptable and easy to create. All you need is some crispy bacon, a bit of cheese of your choice, eggs, and seasonings to taste.

Tap Here for similar recipes 

Your girl has you covered if you don’t eat pork or bacon. Try these alternatives instead of bacon:

Meaty options:

• Turkey or beef breakfast sausages
• Beef bacon made in the air fryer
• Chicken deli meat, thickly sliced

Veggie options:

• Spinach, cooked and drained
• Broccoli steamed
• Diced mixed peppers and onion, sautéed

Cheese options:

• Shredded Monterey Jack with Cheddar is fantastic.
• Smoked Gruyere cheese adds richness.
• Shredded whole milk Mozzarella with Cheddar.

You can most certainly have only cheese and egg bites if you don’t like any of the other suggestions. I mean, sometimes you just want things to be as simple as possible. Anything else can be offered as a side.

The fact that I had seen something similar in the freezer section of the grocery store is what inspired me to make these egg bites.

The price was simply too high for something so simple, and I became upset about it. The taste won’t even compare to what you can make at home, too. So make at-home things like this because you won’t regret it!

RECIPES  YOU MIGHT LIKE:

• Mini Breakfast Quiche

• Breakfast Cowboy Skillet

• Gluten Free Mini Banana Pancakes

I recommend your standard muffin tin for the baking dish as they are the best size.

Let me know when you make these easy delicious Bacon And Cheese Egg Bites. 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 recommend your standard muffin tin for the baking dish as they are the best size because you have more room, BUT YOU CAN USE MINI TIN CUPS TOO.

• Pan Nonstick-Heavy Duty Metal Cupcake Tin with Small Baking, Mini 12-Cup.

• Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin

Yield: 12 mini egg muffins

Bacon And Cheese Egg Bites

Print

Bacon And Cheese Egg Bites are easy, simple, and delicious.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs, beaten
• ¼ cup whole milk
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt
• ¼ cup shredded mozzarella cheese
• ¼ cup shredded sharp cheddar
• 3 slices bacon, cooked and crumbled

Instructions

1. Preheat oven to 375 degrees, and place mini muffin liners (or use silicone, or non-stick muffin tin).
2. Air fry or bake bacon until crispy. I find 10 minutes at 375F to be the best in the air fryer. It is not to be overly crunchy and bacon is perfect for this egg bites.
3. In a mixing bowl, mix eggs for a few minutes until eggs are well mixed. Add in milk and whip with a whisk until fluffy. Add a good pinch of salt and freshly cracked pepper.
4. In the muffin pan, layer the shredded cheese and chopped bacon into the cups so that they are about ⅓ of the way full.
5. Pour egg mixture into each cup, until cups are about ⅔ full.
6. Bake for 15 to 18 minutes until egg muffins are solid. No liquid should remain. Allow to cool before popping out of pan.
   

Notes

If you already have precooked bacon time will decrease by 10 minutes, however, you need to cook that bacon.

if you do not have bacon, you can use smoked ham, or turkey.

Did you make this recipe?

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